Chinese lemon chicken recipe
 This homemade Chinese lemon chicken recipe from James Martin is quick, easy and delicious. No need for a takeaway then! 450g/1lb chicken breasts, no skin or bone - cut into strips1 egg white2 tsp cornflourgood pinch saltsesame oil5 tbsp groundnut oil3 lemons, juice and zest85ml/2fl oz chicken stock1 tbsp sugar1 tbsp light soy saucesplash of dry sherry (optional)1 clove garlic, crushed1 red chilli, finely chopped1 tsp cornflour mixed with 1 tbsp watersmall bunch spring onions, shreddedsalt and pepper, to taste 450g/1lb chicken breasts, no skin or bone - cut into strips 1 egg white 2 tsp cornflour good pinch salt sesame oil 5 tbsp groundnut oil 3 lemons, juice and zest 85ml/2fl oz chicken stock 1 tbsp sugar 1 tbsp light soy sauce splash of dry sherry (optional) 1 clove garlic, crushed 1 red chilli, finely chopped 1 tsp cornflour mixed with 1 tbsp water small bunch spring onions, shredded salt and pepper, to taste Method Combine the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes.Heat a wok until very hot, add some groundnut oil and heat until smoking. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side, allow the oil to cool and discard.Wipe the wok clean and make the sauce. Add the stock, lemon juice and zest, sugar, soy and dry sherry together with the garlic and chilli. Bring to the boil and whisk in the cornflour or arrowroot mixture. 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. Add a little sesame oil as final seasoning and serve scattered with spring onions. Combine the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes. Combine the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes. Heat a wok until very hot, add some groundnut oil and heat until smoking. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side, allow the oil to cool and discard. Heat a wok until very hot, add some groundnut oil and heat until smoking. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side, allow the oil to cool and discard. Wipe the wok clean and make the sauce. Add the stock, lemon juice and zest, sugar, soy and dry sherry together with the garlic and chilli. Bring to the boil and whisk in the cornflour or arrowroot mixture. 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. Wipe the wok clean and make the sauce. Add the stock, lemon juice and zest, sugar, soy and dry sherry together with the garlic and chilli. Bring to the boil and whisk in the cornflour or arrowroot mixture. 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. Add a little sesame oil as final seasoning and serve scattered with spring onions. Add a little sesame oil as final seasoning and serve scattered with spring onions. Recipe tips Replace soy sauce with tamari sauce to make this gluten-free.