Ingredients
1 egg white
2 teaspoons cornflour
1 lb chicken breast fillets cut diagonally into thin strips
Finely chopped spring onion to garnish
For the sauce:
2 teaspoons cornflour
6 tablespoons cold chicken stock
1 crushed garlic clove
2 tablespoons lemon juice
1 tablespoon soy sauce
2 teaspoons rice wine or dry sherry
1 teaspoon caster sugar
Grated zest of ½ lemon
Method
Whisk egg white slightly then add cornflour and a pinch of salt and whisk again.
Add chicken and set aside.
Heat oil in wok or frying pan until hot.
Fry in batches and stir to prevent them sticking.
Cook for 2-3 minutes until brown.
Remove with slotted spoon and drain on kitchen paper.
Pour oil out of wok.
Whisk sauce and pour into wok.
Increase heat and bring to boil.
Simmer for 1-2 minutes stirring constantly.
Lower heat and add chicken.
Stir for 2-3 minutes then check seasoning.
Serve immediately with stir fried green vegetables and boiled rice.
Add garnish. |
