I am trying to keep things healthy as I’m not moving around as much as I’m working from home. I didn’t miss the breadcrumbs at all in this recipe in fact it tasted better. My hubby doesn’t like eggs that much but I can get them down him in egg fried rice, I think it worked perfectly with the chicken and sauce.

Ingredients (serves 2)

• 1 large chicken breast, skin removed and cut into bite size pieces
• 1 egg white
• 1 tbsp cornflour
• Pinch of salt
• 3 tbsp groundnut or vegetable oil

For the sauce

• 100ml of chicken stock (I used half a stock cube)
• Zest and juice of 3 lemons
• 1 large garlic clove, grated
• 1 tbsp light soy sauce
• 1 tbsp runny honey
• 1 tbsp sweet chilli sauce
• Splash of shaoxing wine or Sherry
• 1 tsp cornflour mixed with a splash of water

Directions

1. Whisk the egg white, cornflour and salt in a bowl. Add the chicken pieces and mix well to coat all over, cover and set aside for an hour.
2. Heat the oil in a wok and add the chicken pieces and cook for 5 minutes flipping them over half way through. I cut one of mine to make sure it was cooked. Set aside on kitchen paper.
3. For the sauce, add all the ingredients into a jug or bowl, stir to combine.
4. Drain the groundnut oil from the wok, add in the sauce and mixed cornflour. Bring to the boil and simmer for a few minutes until it starts to thicken.
5. Share the chicken between 2 serving bowls, pour the sauce over the chicken and add your favourite side dish. Enjoy.