500g (1lb) boneless, skinless chicken breast fillets, cut into thin strips
10ml (2tsp) freshly grated ginger
1 bunch spring onion, thinly sliced lengthways
150ml (¼pt) chicken stock
juice 1 lemon (about 45ml (3tbsp))
15ml (1tbsp) caster sugar
15ml (1tbsp) light soy sauce
30ml (2tbsp) Chinese rice wine or sherry
15ml (1tbsp) cornflour, blended with 30ml ( 2tbsp) cold water
Heat the oil in a wok or large frying pan and when hot, add the chicken and ginger and stir fry for 3-4 minutes until the chicken is browned. Remove from the pan. Add all the sauce ingredients to the pan, except for the cornflour. Bring to the boil, then stir in the cornflour mixture. Taste at this point to see if the sauce needs anything extra adding. I added a little more sugar as it was a bit tart.
Simmer for 1 minute until thickened. Return the chicken to the pan with the spring onions and stir fry until coated in the sauce. Serve immediately with steamed rice.