Lemon Chicken

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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