1. Pat chicken dry with paper towels; cut on diagonal into 1/2" wide strips.

2. Combine egg white, cornstarch, ginger, and 1/2 tsp salt in a medium bowl.

3. Add chicken strips and mix well.

4. Marinate in refrigerator for 30 minutes.

5. Heat oil in a wok or frying pan, swirling to coat sides, over medium-high heat.

6. Drain chicken from marinade; add to pan and stir-fry 5 minutes until just cooked but not browned.

7. Remove chicken; reserve and keep warm.

8. Discard excess oil.

Lemon Sauce:

9. Mix cornstarch and 2 tbsp water to form smooth paste.

10. Add cornstarch mixture to wok with sugar, lemon juice, chicken stock, soy sauce, and sherry.

11. Stir over high heat and boil for 1 minute.

12. Add chicken, stirring to coat with sauce.

13. Serve immediately with steamed rice and veggies.