This recipe is from the Supercookery Wok and Oriental cookbook. Its easy and delish.
vegetable oil, for frying
1 1/2 pound skinless, boneless chicken, cut into strips
lemon slices and shredded spring onions for garnish
1 tablespoon cornflour (cornstarch)
6 tablespoons cold water
3 tablespoons fresh lemon juice
2 tablespoon sweet sherry
1/2 teaspoons caster (superfine) sugar
Heat the oil in the wok until almost smoking. Reduce the heat and stir-fry the chicken strips for 3-4 minutes, until cooked through. Remove the chicken with a slotted spoon, set aside and keep warm. Drain the oil from the wok.
To make the sauce, mix the cornflour with 2 tablespoons of the water to form a paste.
Pour the lemon juice and remaining water into the mixture in the wok. Add the sherry and sugar and being to a boil, stirring until the sugar has completely dissolved.
Stir in the cornflour mixture and return to a boil. Reduce the heat and simmer, stirring constantly, for 2-3 minutes, until the sauce is thickened and clear.
Transfer the chicken to a warm serving plate and pour the sauce over the top. Garnish with the lemon slices and shredded spring onions (scallions) and serve immediately.