1 clove garlic, finely sliced
25g/1oz fresh root ginger, finely sliced
1 lemon, juice and finely sliced rind only
small bunch spring onions, cut into 2cm/1in pieces
85ml/3fl oz chicken stock
3-4 tbsp cornflour, seasoned with salt and freshly ground black pepper
freshly ground black pepper
1 tbsp light soy sauce
1 tbsp vegetable oil
2 chicken breasts, skin removed, cut into strips
dash dry sherry