Lemon chicken

I haven't added anything recently, due to holidays etc, but I'm back with lots of ideas. I learned this recipe from an Asian cuisine cooking book that I got as a birthday present from my friends. It's easy and delicious.

Ingredients
500 g of chicken breast
1 egg white
2 teaspoons cornflour
0.5 teaspoon salt
0.25 teaspoon grated ginger

For the sauce:
2 teaspoons cornflour
1.5 tablespoons caster sugar
190 ml chicken stock (0.75 cup)
2 tablespoons lemon juice
2 teaspoons soy sauce
1 teaspoon dry sherry

Directions
Slice the chicken breast in long stripes and dry them a bit with a paper towel. Beat the egg white lightly and add the cornflour and grated ginger. Add the chicken stripes and mix well. Put it in the fridge for half an hour to marinate.

When it's ready, heat some oil in a pan, enough to fry the chicken. Drain the chicken and stir-fry it over medium-high heat. You want the chicken to cook without getting brown, so it's important to stir-fry. When it's done, take out of the pan and leave it on the side for now.

The sauce is quite simple. Dissolve the cornflour in two tablespoons of water to form a smooth, thick solution. Add this to the pan, together with the rest of the ingredients and stir over high heat. Let it boil for one minute, while stirring, then mix in the cooked chicken and turn off the heat.

It should be ready to serve. The sauce should be quite thick by now. I had this with mashed potatoes and it was excellent.