Chicken with lime sauce

Ingredients

1 whole chicken breast without skin, in strips 0.5cm. about

1 egg + 1 yolk

3 tablespoons cornflower soup

2-3 tablespoons soup sunflower oil for sautéing

For the marinade

2 tablespoons soup soy sauce

2 tablespoons rice vinegar soup

1 tablespoon sweet sugar

pepper

For the sauce

2 limes

2 cups chicken broth

1 tablespoon sugar

1 tablespoon fresh, grated ginger

1/2 a spoonful of cornflower

1 tablespoon soy sauce

Instructions

Mix all the marinade ingredients in a narrow bowl and marinate the chicken in the fridge for at least half an hour, well covered with the marinade.

For the sauce: Squeeze the lime and dissolve the cornflower in the juice. Add the zest and all the other ingredients of the sauce. Heat a non-stick pan well and tie the sauce, stirring for a few minutes over high heat.

Drain the chicken from the marinade and dry it on kitchen paper.

Beat the egg with the yolk on a plate. Pass the chicken through the egg and then through the cornflower. Shake each strip well. Heat a non-stick pan or wok very well and, as soon as it burns, add the sunflower oil. Add the chicken and turn it on all sides for 2-3 minutes. Pour the sauce into the pan and bring all the ingredients for a walk.

Serve immediately on plates, accompanied by steamed rice.