Ingredients:
8 ounces chicken breasts, boned and skinned,and cut into thin slices
1 egg whites
2 teaspoons cornstarch
1 1/2 teaspoons salt
8 ounces fresh mushrooms, thinly sliced
4 ounces canned water chestnuts, halved
4 ounces peas
2 scallions, finely chopped
4 tablespoons peanut oil or 4 tablespoons vegetable oil or 4 tablespoons sunflower oil ( preferably groundnut)
1 tablespoon soy sauce
1 teaspoon sugar
Directions:
Mix the cornstarch, egg white and 1/2 teaspoon of the salt.
Put the slices of chicken into this mixture.
Heat half the oil in a non-stick wok (do not allow it to get too hot).
Stir fry the chicken until lightly coloured.
Remove meat with a perforated spoon.
Heat the remaining oil in the wok until smoking.
Toss in the spring onions.
Then add the mushrooms, water chestnuts and peas.
Add the remaining salt and stir for approximately 5 minutes.
Add the chicken slices, soy sauce and sugar.
Cook together for 1 minute.
Serve.
Servings: 4
Time preparation: 15 min.
Time total: 23 min.