Lemon Chicken
Ready In: 50 mins
Serves: 4
Ingredients
- 8 ounces boneless skinless chicken breasts
- 1 egg white
- 2 teaspoons cornflour
- 2 1⁄2 fluid ounces peanut oil
- 2 1⁄2 fluid ounces chicken stock or 2 1⁄2 fluid ounces water
- 1 1⁄2 tablespoons fresh lemon juice
- 2 teaspoons sugar
- 2 teaspoons light soy sauce
- 2 teaspoons dry sherry or 2 teaspoons rice wine
- 1⁄2 teaspoon garlic, finely chopped
- 1 dried red chilies or 1⁄4 teaspoon chili powder
- 1 teaspoon cornflour, blended with
- 1 teaspoon water
Directions
- Cut the chicken breasts into strips 3 inches long.
- Combine the chicken strips with the egg white and cornflour in a bowl and put it into the refrigerator for about 20 minutes.
- Heat the oil in a wok or deep frying pan until it is moderately hot.
- Add the chicken strips and stir them quickly in the oil to keep them from sticking.
- Cook the strips until they turn white. (This takes about a minute).
- Drain the breasts immediately in a colander or sieve. (The oil may be saved for future stir-fried chicken dishes).
- Wipe the wok or pan clean and re-heat it.
- Add all of the sauce ingredients except for the cornflour mixture.
- Bring to the boil over a high heat and then add the cornflour mixture.
- Simmer for 1 minute.
- Return the chicken strips to the sauce and stir-fry them long enough to coat them all well with the sauce.
- Turn onto a platter and serve at once.
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