Thanks to the nice glaze the chicken receives in this recipe, it is almost like eating in a Chinese restaurant.
– 500 gr chicken breast cut into small cubes
– Olive oil
For the marinade:
– 1 tbs corn starch
– 1 tbs soy sauce
– 1 egg
For the lemon sauce:
– juice from 1 lemon
– 1 tbs sugar
-1 tbs honey
– 1 tbs brandy (or other alcohol)
– 1 tbs sweet chilly sauce
– 1 tbs corn starch dissolved in 1 glass of water
You can add anything you like. I think broccoli goes especially well with this sauce. This time I used cucumbers, carrots and peas. Peeled almonds can also add a nice crunch.
Marinade the chicken in egg, soy sauce and corn starch. Keep in the refrigerator for at least 1/2 an hour, preferably longer.
Heat olive oil in a pan and fry the marinated chicken from both sides. Don’t cook it, just give it a quick fry and take out of the pan.
Pour into the pan all the ingredients for the sauce, except for the corn starch, mix them well and start adding the dissolved corn starch slowly into the pan while mixing, on a low heat.
Keep mixing in the corn starch until the sauce begins to thicken. Then add in the chicken and the vegetables and cook until the chicken is nice and tender.
Best served with rice.