4 skinless boneless chicken breasts
salt and black pepper
1 tbsp/15ml light soy sauce
2 tbsp/30ml olive oil
2 tbsp/1oz/25g butter
2 tsp/10g cornstarch
11/4 cups/10 fl oz/300ml chicken broth
1 tbsp/15g sugar
coarsely grated rind of fresh flatleaved parsley to garnish
How to do:
1.) Place the chicken breasts between two sheets of plastic wrap, and pound with a rolling pin or steak hammer to flatten them slightly. Unwrap and cut into thin diagonal strips. Place in a non-reactive bowl, season, then add the soy sauce, 1 tbsp/15ml oil. and juice squeezed from one the lemons. Mix well, cover, and refrigerate for 20 minutes.
2.) Heat the remaining oil with the butter in a large heavy-based frying pan until foaming. Add half chicken strips and fry, stirring, over a high heat for 3 minutes or until golden and cooked through. Transfer to a plate and fry the remaining chicken. Add to the plate and set aside.
3.) Mix the cornstarch with 1tbsp of water until smooth. Add the broth to the pan with the cornstarch paste and stir over a high heat for 2 minutes or until smooth and glossy.
Stir in the juice from half the remaining lemon, and the sugar.
Return the chicken to the pan and heat for 1-2 minutes, until piping hot.
Serve garnished with thin slices of the remaining half lemon and sprigs of flatleaved parsley.