Chicken breast in lemon sauce

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 egg(s), including the egg white, lightly whisked
• 2 tsp corn flour
• ¼ tsp salt
• ¼ tsp ginger, grated
• 3 tbsp oil
• 2 tsp corn flour
• 2 tbsp water
• 6 tsp sugar, fine
• 2 tbsp lemon juice
• 200 ml chicken broth
• 2 tsp soy sauce
• 1 tsp dry sherry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the chicken breast and pat dry. Cut the fillets diagonally into approximately 1 cm thick strips. Combine the egg white, cornflour, salt, and ginger in a bowl and add the chicken strips. Mix well and marinate in the refrigerator for approximately 30 minutes. Then heat the oil in a wok, drain the marinade from the fillets, add it to the pan, and fry over medium heat until almost browned. Keep warm. Pour excess oil into a heatproof dish. For the lemon sauce: Mix the cornflour with water to form a smooth paste. Add to the wok along with the remaining sauce ingredients. Cook on high for 1 minute, stirring. Add the chicken breast strips, turn over slightly, and serve immediately. This can be served with rice, noodles, or stir-fried vegetables.