Ingredients

• 1 free-range egg
• 1 tbsp cornflour
• pinch sea salt
• 500g/1lb 2oz skinless chicken breast fillets
• sliced
• 300ml/10fl oz groundnut oil
• 1 onion
• sliced
• 1 yellow pepper
• de-seeded
• sliced into strips
• 1 red pepper
• de-seeded
• sliced into strips
• 3 tbsp chicken stock
• 2-3 tbsp light soy sauce
• 2 large spring onions
• sliced
• 4 tbsp roasted cashew nuts
• sea salt and ground white pepper
• steamed jasmine rice
• to serve

Directions

• For the chicken
• place the egg into a bowl
• add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.
• Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes
• or until golden-brown and crisp
• then remove with a slotted spoon and drain on absorbent kitchen paper.
• For the stir fry
• pour off all the oil from the wok
• except for one tablespoon. Reheat the oil over a high heat
• add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute
• or until softened. Add the chicken pieces and stir fry for 1-2 minutes
• then add the stock and soy sauce. Simmer for another minute
• or until the chicken is cooked through.
• Stir in the spring onions and cashew nuts
• season
• to taste
• with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice.