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Ingredients
- 100g/4oz chicken breast fillet.
- skinned and cut into thin strips
- 1 teaspoon salt
- 1⁄4 egg white, lightly beaten
- 1 teaspoon cornflour mixed
- with 11⁄2 teaspoons water to form a paste
- 300ml/10fl oz vegetable oil
- 1 small onion, thinly shredded
- 1 small green pepper, seeded and thinly shredded
- 1 small carrot, thinly shredded
- 100g/4oz fresh beansprouts
- 1⁄2 teaspoon granulated sugar
- 1 tablespoon light soy sauce
- 1 teaspoon rice wine
- 1⁄4 teaspoon sesame oil
Instructions
- Put the chicken in a bowl. Add a pinch of the salt, the egg white and the
cornflour paste, and mix well. - Heat a work or large frying pan over a high heat. Add the vegetable oil
and, when the oil is hot enough, add the chicken and stir-fry for about
1 minute, separating the chicken strips. Remove with a slotted spoon and
drain on kitchen paper. - Pour off the oil, leaving about 2 tablespoons in the wok. Add the onion,
green pepper and carrot, and stir-fry for about 2 minutes. Add the
beansprouts and stir-fry for a few seconds. - Return the chicken to the wok or pan with the remaining salt and the
sugar, soy sauce and rice wine. Blend well and add 3 tablespoons
water. Sprinkle with the sesame oil, and serve immediately
