4 Small Skinless Chicken Breast Fillets 4 Small Skinless Chicken Breast Fillets
1Tsp Sesame Oil 5ml Sesame Oil
1 Tbsp Dry Sherry 15ml Dry Sherry
½ Tsp Salt & ¼ Tsp Black Pepper 2.5ml Salt & 1.5ml Black Pepper
1 Egg White lightly beaten 1 Egg white lightly beaten
2 Tbsp Cornflour 30ml Cornstarch
1 Tbsp Vegetable Oil 15ml Vegetable Oil
For the Sauce
3 Tbsp Fresh Lemon Juice 45ml Fresh Lemon Juice
2 Tbsp Lime Cordial 30ml Lime Cordial
3 Tbsp Caster Sugar 45ml Superfine Sugar
2 Tsp Cornflour 10ml Cornstarch
6 Tbsp Cold Water 90ml Cold Water
¼ Tsp Salt 1.5ml Salt
For the Garnish
Coriander/Cilantro Sprigs and Lemon Wedges.
Serves 4
Preparation: 5 Minutes Cooking: 20 Minutes Plus Marinating Time
- Place the chicken in a shallow bowl. Mix the sesame oil with the sherry and add the salt & pepper. Pour over the chicken, cover and marinade for 15 minutes.
- Mix together the egg white and cornflour/cornstarch. Add the mixture to the chicken and turn to coat thoroughly. Heat the vegetable oil in a non-stick frying pan or wok and fry the chicken fillets for about 15 minutes, or they are cooked through and golden brown on both sides.
- Meanwhile make the sauce. Combine all the ingredients in a small pan. Bring to the boil over a low heat, stirring constantly until the sauce is smooth and has thickened slightly.
- Cut the chicken into pieces and arrange on a warm serving plate. Pour over the sauce, garnish with the coriander/cilantro leaves and lemon wedges and serve.
Cook’s Tip: This dish can be served with plain boiled rice, refreshing on a hot summer’s day.
For more lovely recipes check our the Chicken Recipes Page
