Emulsify GIA garlic puree, lemon juice, a pinch of salt and 2 tablespoons of oil. Add chicken cut into strips and mix well. Leave to marinate for at least half an hour to give the best flavour.
Remove the strips from the marinade and pour them into a bowl with the cornstarch; turn them over to coat them evenly.
Brown the strips in a frying pan with oil for a couple of minutes on each side over high heat.
Add salt and sprinkle with the finely chopped capers and parsley, a teaspoon of GIA garlic puree and half teaspoon of pink pepper. Stir to distribute the condiments and cook for about a minute, always over high heat.
Add 4 tablespoons of water into the pan and lower the heat to medium; cook for another 3-5 minutes (depending on the size of the strips).
Serve with lettuce, garnished with pink pepper, parsley and lemon zest.