Roll the chicken strips in the seasoned cornflour and shake off the excess.
Heat the vegetable oil in a frying pan, add the chicken and fry until the chicken is beginning to turn golden-
Squeeze the juice of half a lemon into the pan. Add the gluten free soy sauce and chicken stock and a dash of dry sherry. Stir and leave to simmer for 5-
Season with freshly ground black pepper. Stir well and serve.
2 chicken breasts, skin removed, cut into strips
1 tbsp vegetable oil
25g/1oz fresh root ginger, finely sliced
1 lemon, juice and finely sliced rind only
1 tbsp gluten free soy sauce
85ml/3fl oz chicken stock
dash dry sherry
freshly ground black pepper