Sweet Lemon Chicken Recipe
Ingredients:
1 egg white, lightly
beaten
2 teaspoons cornflour
1/2 teaspoon salt
1/4 teaspoon grated
ginger
500g (1lb) chicken
breast, cut into thin strips
3 tablespoons oil
Lemon Sauce
2 teaspoons corn flour
1 1/2 tablespoons caster
sugar
2 tablespoons lemon
juice
3/4 cup (185ml/6 fl oz.)
chicken stock
2 teaspoons soy sauce
1 teaspoon dry sherry
Directions:
1. Combine the egg
white, the corn flour, the salt and the ginger in a bowl. Add all the chicken
and mix it well to coat in the marinade. Leave it in the fridge to marinate for
about 30 minutes.
2. Heat the oil in a
wok, swirling it gently to coat the side. Drain all the chicken, discarding the
marinade, and stir-fry it until becomes well-cooked but not really browned and
remove from the wok.
3. To make the lemon the
sauce and mix the cornflour with 2 tablespoons of water until it becomes a
smooth paste. Add to the wok with all the remaining sauce ingredients. Stir it
and boil for about 1 minute or so. Return all the chicken to the wok and stir
it to coat with all the sauce. You can serve immediately.
Note:
1. Cut all the chicken
breast fillets into thin strips on the diagonal - they tend to hold together
better.
2. Drain all the chicken
from the marinade and stir-fry it until it becomes well cooked but not browned.
3. Mix all the cornflour
and some water until it forms a paste and add to the wok with the other sauce
ingredients.
