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Ingredients
- 250g/9oz skinless chicken
- breast fillets 1⁄4 teaspoon salt
- 1⁄2 egg white
- 1 teaspoon cornflour
- 1 green pepper, seeded
- 4 tablespoons vegetable oil
- 1 spring onion, cut into short sections
- a few small slices of fresh root ginger
- 5 dried red chillies, soaked, seeded
- and shredded
- 2 tablespoons yellow bean sauce
- 1 teaspoon rice wine
- 100g/4oz roasted cashew nuts
- a few drops of sesame oil
Instructions
- Cut the chicken into small cubes about the size of sugar lumps. Put the
chicken in a small bowl, and mix with the salt and egg white. Mix a few
drops of water with the cornflour to form a paste, and add to the bowl. - Cut the green pepper into cubes, about the same size as the chicken
pieces. - Heat the oil in a wok, add the chicken, spring onion and ginger, and
stir-fry for 1 minute, then add the chillies with the yellow bean sauce and
wine. Blend well and stir-fry for another minute. Finally, stir in the roasted
cashew nuts and sesame oil. - Serve hot with boiled rice
