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-brown. Add the spring onions, garlic, ginger and sliced lemon rind.
Squeeze the juice of half a lemon into the pan. Add the soy sauce and chicken stock and a dash of dry sherry. Stir and leave to simmer for 5-6 minutes, or until the chicken is cooked through. Season with freshly ground black pepper. Stir well and serve.
