Waldronweb My Favourite Recipes

Sticky Chinese Lemon Chicken
Easy Chinese that is better than a take away
Easy to adapt for more servings
Serve with egg fried rice and stir fried Vegetables
Serves 2
Preparation Time 10 minutes
Time to Marinate 30 Minutes
Cooking time 20 Minuters
2 Chicken breast fillets
1 egg
1 tablespoon Soy sauce
2 tablespoons dry Sherry
2 heaped tablespoon cornflour
vegetable oil for frying
For the Sauce:
200ml chicken stock
1 tablespoon Soy Sauce
juice and zest of a Lemon
2 crushed Garlic cloves
1 Tablespoon of shredded Root Ginger
2 tablespoons of Honey
1 tablespoon Sugar
Heaped teaspoon of cornflour
glass of white wine
finely sliced spring onion to garnish
Sesame seeds to garnish

Chop the chicken into 2cm cubes
Whisk together the egg, soy and Sherry and add the Chicken
Chill for 30 minutes
Put the cornflour into a plastic bag and add the chicken in small amounts and shake to coat
Heat the oil in a skillet and add the chicken making sure that it remains in separate pieces
Fry for about 8 minutes turning to ensure it is evenly cooked and golden
Remove from the pan and discard any residue of oil
Dissolve the cornflour in the wine
Combine the remaining sauce ingredients in the skillet and bring to the boil
Stir in the cornflour mix
When thickened, add the chicken pieces and cook for a further 3 minutes
Transfer to a serving dish and garnish with the Spring Onion and Sesame seeds