Cashew chicken with stir-fried vegetables

Ingredients

• 450g/1lb boneless chicken breasts, skinned
• 1 egg white
• 1 tsp salt
• 2 tsp cornflour
• 310ml/11oz groundnut (or peanut) oil or water
• 2 tsp groundnut (or peanut) oil
• 55g/2oz cashew nuts
• + 17 more ingredients
• • 1 tbsp shaoxing rice wine or dry sherry
  • 1 tbsp light soy sauce
  • 1 tbsp spring onions, finely chopped, for garnish
  • 225g/8oz bean sprouts
  • 110g/4oz red or green chillies
  • 225g/8oz water chestnuts, peeled if fresh, rinsed if canned
  • 2 tbsp groundnut oil
  • 1½ tbsp garlic, finely chopped
  • 2 tsp fresh ginger, finely chopped
  • 6 spring onions, shredded
  • 1 tsp salt
  • ½ tsp freshly ground white pepper
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tsp whole yellowbean sauce
  • 2 tbsp shaoxing rice wine or dry sherry
  • 5 tbsp chicken stock or water

1. Cut the chicken into 1cm/½in cubes. Mix with the egg white, salt and cornflour in a small bowl and put in the refrigerator for 20 minutes. 2. Heat a wok or large frying pan until very hot. Add the oil and when it is very hot and slightly smoking remove the wok from the heat. Immediately add t...

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