1. Combine the egg white, cornflour, salt, 2 tsp sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes. 2. Heat oil in wok until hot. Add chicken and cook until it turns white (it takes about 5 minutes). Transfer to a bowl. 3. Wipe the wok clean and make the sauce. Add olive oil and garlic, cook until aromatic. 4. Add the stock, lemon juice, 2 tsp sesame oil, sugar, soy sauce and shaoxing. Bring to the boil. 5. Reduce heat and whisk in the cornflour or arrowroot mixture. 6. 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. 7. Add a little sesame oil as final seasoning and serve scattered with scallions. Serve with rice and steamed bok choy. ---------------------------------------------------------------------------
Nutrition
Ingredients
