1 egg white, beaten
2 tsp cornflour
¼ tsp grated ginger
500g chicken breast fillet, cut into strips
3 tbsp oil
Lemon Sauce Ingredients:
2 tsp cornflour
1½ tbsp caster sugar
2 tbsp lemon juice
¾ cup(185ml) chicken stock
2 tsp soy sauce
1 tsp dry sherry
Method:
- Combine the egg white, cornflour, ginger and some salt in a bowl and add the chicken, mixing well. Refrigerate for 30 minutes.
- Heat the oil in a wok or heavy-based frying pan. Drain the chicken, discarding the marinade, and stir-fry until just cooked but not browned. Remove and keep warm.
- To make the lemon sauce, mix the cornflour with 2 tablespoons of water to make a smooth paste. Add to the wok with all the remaining sauce ingredients. Stir and boil for 1 minute.
- Add the chicken, stirring to coat with the sauce. Serve with rice.
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