Lemon Chicken

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces boneless skinless chicken breasts
• 1 egg
• 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

Recipe

• 1 cut the chicken breasts into strips 3 inches long.
• 2 combine the chicken strips with the egg and cornflour in a bowl and put it into the refrigerator for about 20 minutes.
• 3 heat the oil in a wok or deep frying pan until it is moderately hot.
• 4 add the chicken strips and stir them quickly in the oil to keep them from sticking.
• 5 cook the strips until they turn . (this takes about a minute).
• 6 drain the breasts immediately in a colander or sieve. (the oil may be saved for future stir-fried chicken dishes).
• 7 wipe the wok or pan clean and re-heat it.
• 8 add all of the sauce ingredients except for the cornflour mixture.
• 9 bring to the boil over a high heat and then add the cornflour mixture.
• 10 simmer for 1 minute.
• 11 return the chicken strips to the sauce and stir-fry them long enough to coat them all well with the sauce.
• 12 turn onto a platter and serve at once.