Instructions: Cut the chicken into bite sized pieces. Add the vegetable oil salt and pepper and toss well.

Set aside.

Mix together sherry sugar soy sauce lemon juice and the cornflour blended with a little water.

Heat a wok or large frying pan on the boiling plate.

Add all the oil and the chicken and stir briskly for 2 to 3 minutes.

Add the pepper and ginger stirring all the time.

Then add the lemon rind and spring onions followed by the sauce of sherry and lemon juice.

Continue stirfrying for 1 to 2 minutes and serve.

This recipe has a lovely sharp flavour and looks attractive with the combination of yellow and red.

Serves 6

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