Denise says:
This is one of my favourite chicken Chinese dishes and because it uses store cupboard ingredients it is perfect for last minute family meals. The chicken is coated in an egg white and corn flour mixture before it is stir fried. The tart lemon sauce goes very well with the delicate flavour of the chicken. Unlike many versions which have a cloying sweet sauce, this recipe balances tartness with sweet.
I like to serve it with plain steamed rice and vibrant green pak choy.
Preparation Time: 10 minutes plus 20 minutes chilling time
Cooking Time: 10 minutes
Serves: 4 people
Ingredients:
500g skinless chicken breasts – cut into bite-size pieces1 egg white – lightly beaten
2 garlic cloves – peeled and finely chopped
2 tablespoons corn flour
4 tablespoon – vegetable oil – for frying
1 tablespoon sesame oil – for frying
Zest and juice of 2 lemons
Garnish
1 lemon – cut into slices.
1 spring onion – chopped diagonally into 1.5 cm lengths
Method
1)Combine the chicken pieces with the egg white, garlic and corn flour in a bowl. Chill in the refrigerator for about 20 minutes.2)Heat the oil in a wok or large frying pan until moderately hot. Add the chicken pieces in batches and stir fry them quickly in the oil to keep them from sticking.
3)Return the first batch of cooked chicken to the frying pan. Turn up the heat, pour in the lemon juice and cook for 1 final minute. Add the spring onions and garnish with lemon slices.
To serve the stylish way: Place the pak choy on a large serving plate and pour the lemon chicken on top. Serve the steamed rice separately.