Lemon chicken stir-fry

Follow the steps in this recipe to ensure that the chicken breasts remain moist and tender after cooking.

• 1/4 cup lemon juice
• 1/4 cup chicken stock
• 1 tablespoon honey
• 1/2 teaspoon soy sauce
• 1 tablespoon caster sugar
• 1 1/2 tablespoons cornflour
• 3 egg whites
• 500g chicken breast fillets, trimmed, thinly sliced
• 1/4 cup vegetable oil
• 6 green onions, cut into 2cm lengths
• 3cm piece fresh ginger, finely grated
• 125g fresh baby corn, halved lengthways
• Steamed jasmine rice and sliced green onion, to serve

Energy 2496kJ	Fat saturated 2.70g
Fat Total 16.80g	Carbohydrate sugars g
Carbohydrate Total 70.20g	Dietary Fibre 2.10g
Protein 36.70g	Cholesterol 81.00mg
Sodium 245.00mg

All nutrition values are per serve.

1. Step 1

   Combine lemon juice, stock, honey, soy sauce and sugar in a small saucepan over medium heat. Bring to the boil. Combine 2 teaspoons cornflour and 2 teaspoons cold water in a small bowl. Add to lemon mixture. Reduce heat to low. Simmer, stirring, for 2 to 3 minutes or until thickened. Transfer to a heatproof bowl.

2. Step 2

   Place egg white and remaining cornflour in a large glass or ceramic bowl. Whisk with a fork until smooth and combined. Add chicken. Toss to coat.

3. Step 3

   Drain chicken from egg white mixture. Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add a third of the chicken to wok. Stir-fry for 2 to 3 minutes or until browned and just cooked. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining chicken in 2 batches.

4. Step 4

   Add remaining oil to wok over high heat. Swirl to coat. Add onion and ginger. Stir-fry for 1 minute or until fragrant. Add corn. Stir-fry for 2 to 3 minutes or until tender. Return chicken to wok. Add sauce mixture. Stir-fry for 1 to 2 minutes or until heated through. Serve with rice, sprinkled with green onion.

Velveting is a technique used in Chinese cooking to stop meat from overcooking. Slices of meat are coated in egg white and cornflour, then cooked quickly in oil, in batches, until almost cooked through. When the meat is returned to the stir-fry, it stays moist and tender.