Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 egg (s), including the egg white, whisked lightly
• 2 teaspoons corn flour
• 0.25 teaspoon ¼ salt
• 0.25 teaspoon ¼ ginger, grated
• 3 tablespoon oil

For the sauce:

• 2 teaspoons corn flour
• 2 tablespoon water
• 6 teaspoons sugar, fine
• 2 tablespoon lemon juice
• 200 ml chicken broth
• 2 teaspoon soy sauce
• 1 teaspoon sherry, dry

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Instructions

1. Wash the chicken breast and pat dry. Cut the fillet pieces diagonally into strips approx. 1 cm thick.
2. Mix the egg white, corn flour, salt and ginger in a bowl and add the chicken strips. Mix well and marinate in the refrigerator for approx. 30 minutes. Then heat the oil in the wok, drain the marinade from the fillets, add to the pan and fry over medium heat until almost brown. Keep warm. Pour excess oil into an ovenproof dish.
3. For the lemon sauce: Mix the corn flour with water to a smooth paste. Place in the wok with the remaining sauce ingredients. Cook at the highest level for 1 minute while stirring. Then put in the chicken breast strips, turn them a little and serve immediately. You can eat rice, noodles or fried vegetables with it.