Ingredientsoil, for cooking (vegetable oil works best in this recipe) 750 g chicken thigh fillets, cut into strips 2 egg whites, lightly beaten ½ cup cornflour 3 cloves garlic, chopped or put through a press 2 onions, thinly sliced 4 medium sized carrots and/or 1 red sweet capsicum, cut into match sticks 200 g broccoli, cut into bite-sized pieces 2 tbsp soy sauce 2 tbsp sherry 1 tbsp oyster sauce 1/3 cup roasted cashews 4 spring onions, diagonally sliced
Method 1. Heat the wok until very hot, add 1 tbsp of the oil and swirl to coat the side. Dip a quarter of the chicken strips into the egg white and then into the cornflour. Add to the wok and stir-fry for 3-5 minutes or until the chicken is golden brown and just cooked. Drain on paper towels and repeat with the remaining chicken, reheating the wok and adding a little more oil each time. 2. Reheat the wok, add 1 tbsp of the oil and stir-fry the onion, carrot and/or capsicum and garlic over medium heat for 4-5 minutes, or until the vegetables are softened slightly. Add broccoli, continuing to stir. Increase the heat to high and add the soy sauce, sherry and oyster sauce. Toss the vegetables well. 3. Return the chicken to the wok and toss over high heat for 1-2 minutes to heat the chicken and make sure it is entirely cooked through. Add salt if desired. Toss the cashews and spring onion through the chicken mixture, and serve immediately over rice or udon noodles.