Recipe: Cantonese Lemon Chicken

Meal: Cantonese Lemon Chicken

1 lb chicken tenderloins, cut into 1" pieces

1 tbsp dry sherry

1 1/2 tbsp soy sauce

1 tbsp cornstarch

1 egg white

1 cup vegetable oil

1 tsp minced ginger

1/2 cup chicken stock

2 tbsp lemon juice

1/2 tbsp sugar

1/4 tsp salt

1 tsp cornstarch dissolved in 2 tbsp water

1/2 tbsp lemon rind

1 thinly sliced lemon

white rice, cooked

1. In a bowl, combine chicken, sherry, 1 tbsp soy sauce, cornstarch, and egg white; marinate for 15 minutes.

2. Heat oil in a wok over medium-high heat.

3. Add chicken and marinade to wok; stir-fry for 2 minutes.

4. Remove chicken from wok and set aside.

5. Drain all but 1 tbsp oil from wok.

6. Add ginger and stir-fry for about 30 seconds.

7. Add stock, lemon juice, sugar, salt, remaining 1/2 tbsp soy sauce; bring to boil.

8. Stir in cornstarch paste; continue stirring until sauce thickens.

9. Add lemon rind and return chicken to sauce.

10. Stir fry to heat through until chicken is done.

11. Serve over white rice.