Ingredients

• 2 chicken breasts
• skin removed
• cut into strips
• 3-4 tbsp cornflour
• seasoned with salt and freshly ground black pepper
• 1 tbsp vegetable oil
• small bunch spring onions
• cut into 2cm/1in pieces
• 1 clove garlic
• finely sliced
• 25g/1oz fresh root ginger
• finely sliced
• 1 lemon
• juice and finely sliced rind only
• 1 tbsp light soy sauce
• 85ml/3fl oz chicken stock
• dash dry sherry
• freshly ground black pepper

Directions

• Roll the chicken strips in the seasoned cornflour and shake off the excess.
• Heat the vegetable oil in a frying pan
• add the chicken and fry until the chicken is beginning to turn golden-brown. Add the spring onions
• garlic
• ginger and sliced lemon rind.
• Squeeze the juice of half a lemon into the pan. Add the soy sauce and chicken stock and a dash of dry sherry. Stir and leave to simmer for 5-6 minutes
• or until the chicken is cooked through. Season with freshly ground black pepper. Stir well and serve.