400g chicken breasts, cut into strips 1 egg white 2 tsp corn flour pinch salt sesame oil 250ml sesame oil 3 lemons, juice and zest 100ml chicken stock 1 tbsp brown sugar 1 tbsp light soy sauce 1 clove garlic, crushed 1 red chili, finely chopped 1 tsp corn flour mixed with 1 tbsp water small bunch spring onions, shredded 1tsp of Sesame Seeds Salt and pepper, to taste
Combine the egg white, corn flour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes.
Heat a pan until very hot, add some sesame oil and heat until smoking. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side, allow the oil to cool and discard.
Wipe the pan clean. Add the stock, lemon juice and zest, sugar, soy together with the garlic and chili. Bring to the boil and whisk in the corn flour mixture. Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through properly.
Add a little sesame oil as final seasoning and serve scattered with spring onions and sesame seeds with your favorite rice.