Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Boneless chicken breasts - skinned

  2. 1 Egg white

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/2 teaspoon 2 1/2ml Cornstarch

  5. 6 oz 170g Fresh bean sprouts

  6. 4 oz 113g Snow peas - trimmed

  7. 6 Fresh water chestnuts - -or-

  8. 4 oz 113g -canned water chestnuts - (drained)

  9. 2/3 cup 157ml Oil - preferably peanut

  10. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. CUT THE CHICKEN INTO VERY THIN shreds and combine these with the egg white, salt and cornstarch in a bowl. Mix well and chill in the refrigerator for about 20 minutes.

  2. Meanwhile, trim the bean sprouts, finely shred the snow peas lengthwise, and shred or slice the water chestnuts. Heat the oil in a wok or large skillet and when it is almost smoking, add the chicken. Stir- fry quickly for 1 minute. Drain the chicken in a colander or sieve immediately.

  3. Pour off the oil, leaving 1 tablespoon in the wok. (The rest of the oil may be saved when it is cooled and used for future cooking with chicken.) Reheat the wok and stir-fry the vegetables for 2 minutes. Return the drained chicken to the pan, stir to mix well, and add the salt.

  4. Give the mixture a few more stirs and then turn it onto a warm serving platter.


Send feedback