Ingredients
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
Method
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.
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
Method
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.
