2 tsp cornflour
1½ tblsp caster sugar
2 tblsp lemon juice
185ml chicken stock
2 tsp soy sauce
1 tsp dry sherry
Cut the chicken diagonally into 1cm wide strips. Combine the egg white, cornflour, salt and ginger. Add the chicken strips and mix well.
Leave to marinate in the fridge for 30 minutes.
Heat the oil in a wok or frying pan. Drain the chicken, add to the pan and stir-fry over a medium heat until cooked without going brown.
Place the chicken on a plate and carefully drain any remaining oil from the pan.
To make the sauce, combine the cornflour with 2 tablespoons of water to form a smooth paste. Add to the wok or pan with the sugar, lemon juice, chicken stock, soy sauce and sherry.
Stir over a high heat and boil for 1 minute. Add the chicken and coat with the sauce. Serve with rice or noodles.
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