1tablespoon corn flourcorn flour is also known as corn starch
3raw chicken breasts, sliced
1 cupmild vegetable oilany oil that is suitable for frying, sunflower and ground nut oil work well
1onion, peeled and finely sliced
3 peppers, deseeded and cut in stripsIt's nice to use a combination of red and yellow peppers if you can
2large carrots, peeled and sliced thinkly on the diagonal
3tablespoons light soy sauce
½ cupsliced spring onions Spring onions are also known as scallions
¼ cuproasted cashew nutsunsalted if possible as soy sauce is quite salty
freshly ground pepper
cooked Basmati rice to serve
Whist the cornflour, egg white and salt in a large size bowl.
Add the sliced chicken breast and stir to coat with the egg mixture.
Heat the oil in a wok or large frying pan until it is very hot (nearly smoking, but don't leave the oil for even a second as it could catch fire).
Carefully fry the chicken slices in 3 batches until golden brown and crispy. As each batch of chicken is done, remove it with a slotted spoon and drain on absorbent kitchen paper. Keep warm.
When all the chicken is cooked, turn back the heat and carefully remove all but one tablespoon of the oil from the wok or frying pan. (Put the oil in a heat safe container, and allow the oil to cool before disposing of it safely. Do not put it down the drain.)
Add the onion and stir fry for a moment or two.
Add the peppers and carrots and stir fry for 3 or 4 minutes or until tender crisp.
Add the chicken pieces and stir fry to warm through.
Mix the stock, soy sauce and a few twists of freshly ground pepper together.
Add this sauce to the chicken and vegetables in the wok or frying pan, stirring to coat.
Add the sliced spring onions and the cashews and stir to combine.
Serve the stir fry over rice on warmed plates or in warmed bowls.
Slightly adapted from Chinese Food Made Easy by Ching He Huang.