Poulet à la sauce au citron

Ingrédients

• 4 small chicken breast fillets
• 5 ml (1tsp) sesame oil
• 15 ml (1 tbsp) dry sherry
• 1 egg white, lightly beaten
• 30 ml (2 tbsp) corn flour
• 15 ml (1 tbsp) vegetable oil
• salt and pepper
• 45 ml (3 tbsp) fresh lemon juice
• 30 ml (2 tbsp) lime cordial
• 45 ml (3 tbsp) caster sugar
• 10 ml (2 tsp) corn flour
• 90 ml (6 tbsp) water
• coriander leaves, to garnish
• lemon wedges, to garnish

Préparation

1. 1

   Arrange the chicken breasts in a single layer in a shallow bowl. Mix the sesame oil with the sherry and add the 2.5ml/½ tsp salt and 1.5ml/¼ tsp pepper. Pour over the chicken, cover and marinate for 15 minutes.

2. 2

   Mix together the egg white and corn flour. Add the mixture to the chicken and turn the chicken with tongs until thoroughly coated. Heat the vegetable oil in a non-stick frying pan or wok and fry the chicken fillets for about 15 minutes until the fillets are golden brown on both sides.

3. 3

   Meanwhile, make the sauce. Combine all the ingredients in a small pan. Add the 1.5ml/¼ tsp pepper salt. Bring to the boil over a low heat, stirring constantly until the sauce is smooth and has thickened slightly.

4. 4

   Cut the chicken into pieces and arrange on a warm serving plate. Pour the sauce over, garnish with the coriander leaves and lemon wedges. Serve immediately.