Chicken Stir Fry

Serving for 4 Persons

Ingredients

2 boneless chicken breasts

1 tablespoon of plus 2 teaspoon of cornflour

1 egg white

2 tablespoons of oil

2 stalks celery, sliced

6 spring onions, sliced

3 1/2 oz (100g) of button mushrooms, quartered

2 teaspoons of grated root ginger

1/2 cup os chicken stock

1/2 teaspoon of sugar

1 tablespoon of dry sherry

1/4 cup of roasted cashew nuts

Method

1. Remove the skin and fat from the chicken breasts, then cut the meat into 1 inch cubes.

2. Put a tablespoon of cornflour into a small plastic bag (sandwich bag is ideal) then add the cubed chicken and shake until the chicken is coated in the flour.

3. Lightly beat the egg white, then dip the coated chicken pieces in the egg white and set aside.

4. Heat the oil in a large frying pan or wok, add the chicken, and cook until the pieces are crisp and golden. Remove the chicken from the pan and set aside.

5. Add the celery to the frying pan and stir-fry until slightly tender. Next, add the spring onions, mushrooms and ginger and continue stir-frying until the spring onions are bright green in color

6. Blend together the stock, sugar, 2 teaspoons of cornflour and sherry and add to the pan. Bring to the boil while continuing to stir, and then lower the temperature cook until the mixture has thickened slightly.

7. Add the chicken and cashews to the pan and cook until the chicken has heated through.