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Ingredients
- 1 egg white, beaten
- 1 tablespoon cornflour
- 450g/1lb skinless chicken breast
- fillets, cut into 2.5cm/1in cubes
- 1 tablespoon rice wine vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon caster sugar
- 3 tablespoons vegetable oil
- 1 garlic clove, crushed
- 1cm/1⁄2in piece of fresh root ginger, grated
- 1 green pepper, seeded and diced
- 2 large mushrooms, sliced
- 3 tablespoons yellow bean sauce
Instructions
- Mix the egg white and cornflour in a bowl. Add the chicken and turn in
the mixture to coat. Set aside for 20 minutes. - Mix the rice wine vinegar, soy sauce and sugar in a bowl. Remove the
chicken from the egg white mixture. - Heat a wok over a high heat. Add the oil and, when hot enough, add
the chicken and stir-fry for 3–4 minutes until golden brown. Remove the
chicken from the wok with a slotted spoon, set aside and keep warm. - Add the garlic, ginger, pepper and mushrooms to the wok, and stir-fry
for 1–2 minutes. Add the yellow bean sauce and cook for 1 minute. - Stir in the vinegar mixture, and return the chicken to the wok. Cook for
1–2 minutes, and serve hot.
