Szechuan Chicken
2 chicken breasts, cubed
1 egg white
2 t cornflour
2 T light soy sauce
2 T chicken stock
Generous pinch sugar
½ t grated fresh ginger
2 t white vinegar
1 t sambal oelek
1 garlic clove
2 chillies, sliced
2 t cornflour
Vegetable oil
18 unsalted cashews
4 spring onions, cut 3cm lengths
1 egg white
2 t cornflour
2 T light soy sauce
2 T chicken stock
Generous pinch sugar
½ t grated fresh ginger
2 t white vinegar
1 t sambal oelek
1 garlic clove
2 chillies, sliced
2 t cornflour
Vegetable oil
18 unsalted cashews
4 spring onions, cut 3cm lengths
Toss together chicken, egg white, cornflour and cover and refrigerate 3 hours. Whisk together remaining except oil, cashews, onions. Heat oil in wok, cook cashews until golden, remove with slotted spoon. Toss chicken in and stir until sealed. Add sauce and simmer, add more stock if needed. Add cashews and spring onions and toss to heat. Serve on rice.