Ingredients
-
8 ounces chicken breasts, cut in thin strips
-
2 teaspoons cornflour
-
3 tablespoons peanut oil, for frying
-
-
1/3 cup chicken stock, maybe a bit more
-
1 1/2 tablespoons lemon juice
-
2 teaspoons sugar
-
2 teaspoons rice wine or 2 teaspoons dry sherry
-
2 teaspoons soy sauce
-
1 red chile, deseeded and finely chopped
-
1 egg white
-
1 clove garlic, finely chopped
Instructions
- Mix the egg white with the corn flour, combine with the chicken, cover and put in the fridge for about 30 minutes.
- Heat the oil in a wok until moderately hot and stir-fry the chicken for about one minute until they have turned white.
- Drain the chicken in a sieve or colander, discard the oil and wipe the wok clean.
- Reheat the wok, add all the sauce ingredients, except the corn flour mix, and bring it to the boil, then add the corn flour mix and simmer for one minute.
- Return the chicken strips to the wok and continue to stir-fry them for a few minutes until done and coated with the sauce.
- Do a last taste check for soy, sugar and lemon juice.