INGREDIENTS

INSTRUCTIONS

1 Lightly beat the egg white in a non-metallic bowl with the salt and
2 tsp of the cornflour. Add the chicken, cover with clingfilm and
chill for
30    minutes.
2 Place stock in a pan and bring to the boil. Stir the chicken and
then drain with a slotted spoon. Remove the pan from the heat and add
the chicken, stirring to prevent it from sticking.
3 Return to the heat and cook for 1 1/2 minutes until white and just
tender. Drain on kitchen paper.
4 Heat a wok and swirl in the oil. Add the garlic, ginger, crushed
chillies and black beans and stir-fry for 15 seconds. Add the carrots
and stir-fry for one minute.
5 Stir in the chicken and the peppers. Pour in half the stock and add
the soy sauce, vinegar and sugar, stirring to combine.
6 Bring to the boil, then reduce to a simmer, add the sugar snap peas
and spring onions and cook for three minutes until tender. If
necessary, mix the remaining cornflour with 1 1/2 tbsp water and stir
some into the wok to thicken the sauce further. Cook for a minute or
so until the sauce clears and thickens. Serve at once with the rice.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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