Ingredients:
8 ounces chicken breasts, cut in thin strips
1 egg whites
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 clove garlic, finely chopped
1 red chilies, deseeded and finely chopped (optional)
1 teaspoon cornflour, mixed with some water
Directions:
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.
Servings: 2
Time preparation: 15 min.
Time total: 25 min.