Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g chicken breast fillet (s), cut into finer-thick strips
- 1 egg white, lightly beaten
- 2 teaspoons cornstarch
- 0.5 teaspoon ½ salt
- 0.25 teaspoon ¼ ginger, grated
- 3 tablespoon oil
For the sauce:
- 2 teaspoons cornstarch
- 2 teaspoons water
- 6 teaspoons sugar
- 2 tablespoon lemon juice
- 100 ml broth
- 2 teaspoon soy sauce
- 1 teaspoon sherry, drier
Print Recipe
Pin Recipe Instructions
- Mix 1 egg white, 2 teaspoons cornstarch, ½ teaspoon salt, and ¼ teaspoon ginger in a bowl. Add 500 g chicken breast strips, toss until coated, and refrigerate for 30 minutes.
- Heat 3 tablespoons oil in a wok or large frying pan over medium-high heat. Add chicken strips and fry, stirring frequently, for 8-10 minutes until cooked through (74°C / 165°F internal temperature). Keep stirring to prevent browning.
- Transfer cooked chicken to a plate and cover with foil or a lid.
- Serve with white rice.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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