Beat the egg white and cornstarch with a fork to mix.
Stir it into chicken cubes and marinate 30 minutes.
While chicken is marinating, preheat oven to 375 degrees. Spread almond slices in single layer in an oven proof dish. Toast about 10 minutes. Check after 8 minutes. Do not let them burn. Remove when they are golden brown.
Bring a large pot of water to a boil over high heat. Drain chicken cubes and add to water. Simmer about 2 minutes then remove the chicken chunks.
Heat vegetable oil in skillet and fry garlic a minute or so just until golden.
Add the chicken stock, lemon juice, liqueur, sugar, soya sauce and zest to the skillet and bring to a boil.
Add water to the cornstarch to dissolve. Add to the sauce in the skillet and stir over medium high heat until the sauce thickens. Add the sesame oil and the chicken chunks. Let chicken reheat through about 3-5 minutes in the sauce.
Garnish chicken and sauce with toasted almonds. Serve with rice and steamed broccoli.