Coat chicken strips in a mixture of soy sauce, honey, and cornflour.
Combine lemon zest, lemon juice, and 75ml chicken stock in a bowl.
Stir-fry chicken in hot groundnut oil for 2 minutes before adding chilli, garlic, ginger, and the lemon stock mixture.
Simmer chicken for 4 to 5 minutes until fully cooked and sauce has thickened.
Marinate squid in sesame oil, soy, and mirin for 5 minutes.
Stir-fry ginger, garlic, and chilli in groundnut oil for 2 minutes.
Add squid and black beans to the pan and stir-fry over high heat for 3 minutes.
Add chicken stock, sherry, spring onions, and coriander, then simmer for 2 minutes.
Stir-fry cooked rice in groundnut oil for 1 minute.
Mix in spring onions, coriander, soy sauce, and sesame oil and heat through.
Garnish lemon chicken with fresh spring onions and serve with squid and rice.