Summary

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

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Instructions

1. 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.
2. 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.
3. Transfer cooked chicken to a plate and cover with foil or a lid.
4. Serve with white rice.