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SERVES 4 TO SHARE

1 egg white

1 tablespoon cornflour

1 pinch of sea salt

500g/1lb 2oz skinless chicken breast fillets, sliced

300ml/10fl oz groundnut oil

FOR THE STIR-FRY

1 onion, sliced

1 yellow pepper, deseeded and sliced into strips

1 red pepper, deseeded and sliced into strips

3 tablespoons chicken stock

2–3 tablespoons light soy sauce

2 large spring onions, sliced

4 tablespoons roasted cashew nuts (or toast in a pan)

sea salt and ground white pepper

steamed jasmine rice to serve

1 Place the egg white in a bowl, add the cornflour and a pinch of salt and stir to combine. Add the chicken to the mixture and coat the chicken well.

2 Heat a wok over a high heat and add the groundnut oil. Fry the chicken until golden brown and crispy, then remove with a slotted spoon and drain on absorbent kitchen paper.

3 Pour off all but 1 tablespoon of oil from the wok. 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 1 minute until they have softened a little. Add the chicken pieces and stir-fry for 1 minute, then add the stock, soy sauce, salt and pepper.

4 Finally, add the spring onions and cashew nuts and stir well. Transfer to a serving dish and serve immediately with steamed rice.