Ingredients

Method

Cut the chicken breast into small thin slices and place in a bowl with the salt, egg white and cornflour and mix. place in the fridge for 30 minutes.

Place the walnuts in a pan of boiling water and blanch them for a few minutes then drain them.

Heat the oil in the wok on a high heat and put the chicken in to cook for a few minutes until it turns white then remove from the pan and drain the chicken in a sieve.

Put another tablespoon of oil in the wok and add the walnuts. Stir fry for a minute then remove them and add the ginger, garlic and spring onions.

Place the walnuts back into the pan and add the remaining ingredients and stir fry together. Add the chicken back in and mix all the ingredients together and stir fry for a further 2 minutes.

Remove from the heat and serve immediately.