Ingredients:
6 teaspoons soy sauce
6 teaspoons rice vinegar
4 chicken breast fillets, cut into cubes
1 tablespoon oil
1/2 cup chicken stock
6 teaspoons lemon juice
1 teaspoon sugar
2 teaspoons cornflour
4 teaspoons water
4 scallions or 4 spring onions, sliced
Directions:
Combine soy sauce and vinegar in dish.
Mix well and add chicken, stirring to coat.
In a large pan or wok, heat oil.
Add chicken and stir fry for 4- 5 minutes or until cooked through.
Transfer chicken to warm plate.
Reduce heat to medium low add stock, juice, and sugar to pan and stir well.
In a small bowl, blend cornflour with water until smooth.
Add to pan.
Bring to the boil, stirring continuously.
Simmer for 1 minute.
Add chicken and spring onions and simmer for 5 minutes.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.