• 1 pound boneless, skinless chicken breasts, cut into 3x1/2-inch strips
• 1 egg white
• 1 teaspoon salt
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1 1/4 cups peanut oil or water

Step 1Place the chicken strips in a bowl and combine with the egg white, salt, sesame oil and cornstarch. Refrigerate the mixture for about 20 minutes.

Step 2If you are using oil for velveting the chicken, heat a wok until very hot, and then add the oil. When it is very hot, remove from the heat and immediately add the chicken, stirring vigorously to prevent it from sticking. After about 2 minutes, when the chicken turns white, quickly pour it into a stainless steel colander set over a bowl to drain off the oil, which should be discarded. If using water for velveting the chicken, follow the same procedure, but bring the water to a full boil in a saucepan before adding the chicken. It will take about 5 minutes to turn white in the water; make sure the chicken is cooked through.

• 1/3 cup chicken stock
• 3 tablespoons lemon juice
• 1 tablespoon sugar
• 1 tablespoon light soy sauce
• 1 1/2 tablespoons rice wine or dry sherry
• 1 1/2 tablespoons finely chopped garlic
• 1 to 2 teaspoons dried red pepper flakes
• 1 teaspoon cornstarch, blended with 1 teaspoon water

Step 1If you have been using a wok, wipe it clean. Heat it over high heat, then add the stock, lemon juice, sugar, soy sauce, rice wine, garlic and pepper flakes. Bring to a boil and add the cornstarch mixture. Simmer for 1 minute.

• 2 teaspoons sesame oil
• 2 tablespoons finely chopped green onions, to garnish

Step 1Return the chicken strips to the wok and cook them long enough to coat with the sauce, about 1 minute. Mix in the sesame oil, then turn onto a platter, garnish with the green onions and serve immediately.