Chicken with Lemon Sauce

Serves 4 4 small chicken breast fillets 1 tsp sesame oil 1 tbsp dry sherry 1 egg white, beaten 2 tbsp cornflour 1 tbsp sunflower oil Salt and pepper Chopped coriander leaves, spring onions and lemon for garnish For the sauce 3 tbsp fresh lemon juice 2 tbsp lime juice 3 tbsp caster sugar 2 tsp cornflour 6 tbsp cold water

Original recipe from Chinese and Thai 400: Delicious Recipes for Healthy Living here Arrange the chicken in a single layer in the bowl. Mix the sesame oil with the sherry and add 2.5ml/1/2 tsp salt and 1.5ml/1/4 tsp pepper. Pour over the chicken, cover and marinate for 15 minutes. Mix together the egg white and the cornflour. Add the mixture to the chicken and turn the chicken with the tongs until thoroughly coated. Heat the cornflour oil in wok and fry the chicken for about 15 minutes until golden brown. Meanwhile make the sauce. Combine all the ingredients in a small pan. Add 1.5ml/1/4 tsp salt. Bring to the boil over a low heat, stirring constantly until the sauce is smooth and has thickened. Cut the chicken into pieces and place on a warm serving plate. Pour the sauce over, garnish with coriander, spring onions and lemon wedges.