Ingredients

• 125 g / 4oz chicken breast fillet, skinned
• 1 tsp - salt
• 1/4 egg white, lightly beaten
• 2 tsp - corn flour paste
• About 300 ml / 1/2 pint / 1 1/4 cups - vegetable oil
• 1 small onion, thinly shredded
• 1 small green pepper, cored, de-seeded, and thinly shredded
• 125 g / 4 oz / 2 cups - Fresh bean sprouts
• 1/2 tsp - Sugar
• 1 tbsp - Light soy sauce
• 1 tsp - Rice wine or dry sherry
• 2 to 3 tbsp - Chinese stock
• A few drops of sesame oil
• Chilli sauce, to serve

How to Make Chicken with Bean sprouts

• Thinly shred the chicken and mix it with a pinch of salt, the egg white and corn flour paste.
• Heat the oil in a preheated wok and stir-fry the chicken for about one minute, stirring to separate the shreds. Remove with a slotted spoon and drain on paper towels.
• Pour off the oil, leaving about two table spoons on the wok.
• Add all the vegetables except the bean sprouts and stir-fry for about 2 minutes, then add the bean sprouts and stir for a few seconds.
• Return the chicken to the wok with the remaining salt, sugar, soy sauce and wine.
• Blend well and add the stock or water.
• Sprinkle with the sesame oil and serve at once.