Stir-Fried Lemon Chicken

Name: Stir-Fried Lemon Chicken
Ingredients: 8 ounces chicken breasts, cut in thin strips; 1 egg white; 2 teaspoons cornflour; 3 tablespoons peanut oil, for frying; Sauce; 1/3 cup chicken stock, maybe a bit more; 1 1/2 tablespoons lemon juice; 2 teaspoons sugar; 2 teaspoons rice wine or 2 teaspoons dry sherry; 2 teaspoons soy sauce; 1 clove garlic, finely chopped; 1 red chile, deseeded and finely chopped (optional); 1 teaspoon cornflour, mixed with some water

13 ingredients

6 steps

Ingredients

8 ounces chicken breasts, cut in thin strips
1 egg white
2 teaspoons cornflour
3 tablespoons peanut oil, for frying
Sauce
1/3 cup chicken stock, maybe a bit more
1 1/2 tablespoons lemon juice
2 teaspoons sugar
2 teaspoons rice wine or 2 teaspoons dry sherry
2 teaspoons soy sauce
1 clove garlic, finely chopped
1 red chile, deseeded and finely chopped (optional)
1 teaspoon cornflour, mixed with some water

Directions

1

Mix the egg white with the corn flour, combine with the chicken, cover and put in the fridge for about 30 minutes.
2

Heat the oil in a wok until moderately hot and stir-fry the chicken for about one minute until they have turned white.
3

Drain the chicken in a sieve or colander, discard the oil and wipe the wok clean.
4

Reheat the wok, add all the sauce ingredients, except the corn flour mix, and bring it to the boil, then add the corn flour mix and simmer for one minute.
5

Return the chicken strips to the wok and continue to stir-fry them for a few minutes until done and coated with the sauce.
6

Do a last taste check for soy, sugar and lemon juice.