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INGREDIENTS
2 x skinless chicken breasts
1 tsp sesame oil
1 tbsp dry sherry
1 egg white – lightly beaten
2 tbsp cornflour
1 tbsp vegetable oil
½ tsp salt and ¼ tsp ground black pepper
Sauce
6 tbsp lemon juice
5 tbsp sugar
1 tsp sesame oil
¾ cup cold water
2 tbsp corn flour

METHOD
1. Arrange the chicken fillets in a single layer in a shallow bowl. Mix the sesame oil with the sherry and salt and pepper. Pour over chicken, cover and marinade for 15 mins.
2. Mix together the egg white and cornflour. Add the mixture to the chicken and turn chicken until coated. Heat the vegetable oil in a non-stick frying pan and fry for about 15 mins until fillets are golden brown on both sides.
3. Meanwhile, make the sauce. Combine the cold water and cornflour, pour into a saucepan with all the other sauce ingredients. Bring to the boil over a low heat, stirring constantly until the sauce is smooth and has thickened slightly.
4. Cut the chicken breast into slices and arrange on a warm serving plate over rice. Pour the sauce over the chicken and serve.