Lemon Chicken
Serves 4
Ingredients
Method
250 g. Chicken Breast (Boneless, Skinless)
1 Egg Whites
2 tsp. Cornflour
75 ml. Groundnut Oil
75 ml. Chicken Stock (Fresh)
25 ml. Lemon Juice
2 tsp. Sugar (Granulated)
2 tsp. Soy Sauce (Light)
2 tsp. Rice Wine
1 Garlic (finely chopped)
¼ tsp. Chilli Powder
1 tsp. Cornflour+ 1 tsp. water mixed together to make a slurry
Cut the chicken breasts into long strips and place in a bowl with the egg white and the cornflour and combine. Place in the fridge for 30 minutes.
place the wok on a high heat and fry the chicken until it turns white which wont take more than a minute.
Drain the chicken in a sieve.
Clean the wok and place it back on the heat. Place all the ingredients left in the wok except the cornflour and mix together. Add 1 teaspoon of water to the cornflour and make a slurry.
Bring the sauce to the boil and add the slurry. simmer for a minute before adding the chicken back into the pan.
Mix the chicken into the sauce so that it coats the chicken strips and serve immediately.