That looks yummy! Can you share the recipe?
It's from the new Asia book:
1 egg white
2 level tbsp cornflour
450g chicken breasts, sliced
salt and papper
frylight
Finely grated zest + juice of 3 large lemons (I found this too lemony..would reduce the amount next time)
1 tsp sweetener
3tbsp light soy sauce
2 garlic gloves, peeled and crushed
1 red chilli, deseeded and chopped
shredded spring onion and chilli to garnish (I didnt bother)
Mix the egg white and 1 tbsp of the cornflour together in a bowl and season well. Add the chicken and stir to mix well. Cover and chill for 30 minutes.
Spray a wok or frying pan with fry light and heat until smoking. Remove the pan from the heat and add the chicken- stir quickly to stop it from sticking. Return to the heat and stir-fry for 4-5 mins or until the chicken turns white. Transfer the chicken to a plate and set aside.
Wipe the wok with kitchen paper and re-spray with fry light.
Mix the remaining cornflour with the zest and juice, stock, sweetener, soy sauce, garlic and red chilli. Add to the wok and bring to the boil, stirring continuously.
Simmer gently for a few moments then return the chicken to the pan. Stir and cook over a medium heat for 6 mins, making sure the chicken is coated in the sauce.
Garnish with spring onions and red chilli before serving.