Chicken in lemon sauce

Ingredients for 2 servings:

• 500 g chicken breast (fillet)
• 3 tbsp soy sauce, light
• 3 tbsp rice wine, alternatively sherry
• 6 tbsp cornstarch
• Oil, neutral
• 2 lemons
• 2 tbsp vinegar (rice or apple cider vinegar)
• 2 tbsp brown sugar
• 150 ml chicken broth
• 2 tbsp oil (sesame oil)
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

from Chinese cuisine

Wash and dry the meat, and cut it in half lengthwise. Mix the soy sauce and rice wine together and marinate the meat for 30 minutes or longer, turning frequently. Pour the cornstarch onto a shallow plate and roll the marinated meat in it until it is completely coated. Shake off any excess starch. Heat a generous amount of oil in a pan and sear the chicken on both sides, then reduce the heat and cook the meat thoroughly. Meanwhile, prepare the sauce. Place the juice of 2 lemons in a small saucepan with the remaining ingredients and bring to a boil. Mix the cornstarch with a little water and add to the sauce, then simmer until the sauce is slightly thickened. Finely slice the spring onions. Remove the meat from the pan and slice. Garnish with the sauce. Serve with rice and bean sprout salad.