Lemon Chicken

Serves 4


Ingredients:

1 egg white, beaten
2 tsp cornflour
¼ tsp grated ginger
500g chicken breast fillet, cut into strips
3 tbsp oil

Lemon Sauce:
2 tsp cornflour
1½ tbsp caster sugar
2 tbsp lemon juice
¾ cup (185ml) chicken stock
2 tsp soy sauce
1 tsp dry sherry


Method:

1. Combine the egg white, cornflour, ginger and some salt in a bowl and add the chicken, mixing well. Refrigerate for 30 minutes.
2. Heat the oil in a wok or heavy-based frying pan. Drain the chicken, discarding the marinade, and stir-fry until just cooked but not browned. Remove and keep warm.
3. To make the lemon sauce, mix the cornflour with 2 tablespoons of water to make a smooth paste. Add to the wok with all the remaining sauce ingredients. Stir and boil for 1 minute. Add the chicken, stirring to coat with the sauce. Serve with rice.

Nutrition per serve:
Protein 30g;
Fat 15g;
Carbohydrate 10g;
Dietary Fibre 0g;
Cholesterol 65mg;
1315 kj (315 cal)