Sauce: Heat the cranberry sauce and lemon juice in a small saucepan. Blend the cornflour and water and stir into the cranberry juice mixture. Bring to the boil over high heat, stirring continuously until the sauce thickens. Heat the oil and brown the chicken strips in batches. Drain on paper towels and serve hot with the sauce.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.