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 the egg white, cornstarch, salt and ginger in a bowl, add the chicken strips and leave to marinate in the refrigerator for about 30 minutes (or, if you`re in a hurry, just bread the fillets, it tastes just as great!).
2. Heat the oil in a wok or a large frying pan and fry the chicken strips until they are cooked, turning over and over so that they do not turn brown.
3. Arrange the chicken strips on a plate and cover.
4. For the sauce, mix the cornstarch with the water, then bring all the ingredients to a boil in a wok and simmer until the sauce thickens.
5. Pour the sauce over the meat or serve separately, as desired.
6. White rice goes well with it.