40. Chicken and almond stir fry


3 x 125g skinless chicken breasts, without bones
2 tsp cornflour
2 egg whites
1 tbsp Soy sauce
1 tsp ground black pepper
3 tbsp groundnut oil
3 garlic cloves, crushed
1 x 5 cm fresh root ginger, peeled, finely chopped or grated
2 tbsp oyster sauce
3 tbsp dry sherry
1 tsp demerara sugar, or light brown sugar
2 Carrots, cut into thin strips
6 Spring onions, shredded
250g bean sprouts
2 tbsp shredded almonds


1. Thinly slice the chicken breasts.

2. Combine the cornflour, egg whites, soy sauce and pepper. Stir until smooth before mixing with the chicken strips.

3. Heat a wok or large frying pan, and add the oil, garlic and ginger. Stir-fry for 20-30 seconds, until you catch a whiff of toasted ginger and garlic.

4. Add the chicken to the pan and stir-fry for a further 3 minutes.

5. Stir in the oyster sauce, sherry and sugar, and fry for 2 minutes.
Add the carrots and spring onions and cook briskly for another 2 minutes.

6. Scatter over the bean sprouts, reheat and adjust the seasoning. Sprinkle with almond slivers and serve straight away.