Total Time
Prep 15 mins
Cook 10 mins

Tart and a bit sweet. A quick stir-fry which is nice served with plain rice and some steamed vegetables. Fridge time is not included.

Ingredients Nutrition


  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.


Most Helpful

Absolutely excellent. The recipe has a very refreshing taste. Very very good.

Oxford March 15, 2004

i doubled this recipe and used sake, but i only used 1 tsp of sugar. it was quick, easy, and delicious. my youngest who told me she hated lemon chicken had seconds! this is a keeper!

chia June 13, 2003

Wow, very good and easy! I did this stovetop and omitted the red chili. Thanks!

Kikimony March 28, 2003

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