Chicken and cashew nut stir fry

Method

1. Break up the egg white with a fork in a large mixing bowl and stir in the cornflour along with a pinch of salt. Cut the chicken breasts into thin strips and mix with the cornfour mixture.

2. Heat the groundnut oil in a wok over a high heat and deep-fry the chicken until golden brown - about 3-4 minutes Remove from the pan and drain on absorbent paper.

3. In another wok or frying pan, heat one tablespoon of groundnut oil over a high heat. Toss in the onion, garlic and ginger, and stir-fry for a minute or so. Moisten with chicken stock and sprinkle over the sugar while still on the heat.

4. Add the sliced peppers and spring onions and stir fry for a minute before adding the chicken and cashew nuts. Warm through and sprinkle with soy sauce just before serving.

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Ingredients

4 chicken breasts, 125 g each, boneless, skin removed
500ml groundnut oil, for deep frying
1 egg white
1 tbsp cornflour
1 pinch Salt

For the vegetables

1 tbsp groundnut oil
1 onion, sliced
1 garlic clove, chopped
1 cm piece of ginger, grated
5 tbsp chicken stock
2 tbsp brown sugar, level
1 yellow pepper, sliced
1 red pepper, sliced
2 large Spring onions, sliced
4 tbsp cashew nuts, toasted
2 tbsp light Soy sauce

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