Ingredients :

​

300 grams chicken breast filet, washed, dried and cut into
bite-sized
pieces
1/2 tsp. salt
1 1/2 Tbsp. corn flour
1 egg white
1 large onion, roughly chopped
1 clove garlic, sliced into thin rounds
1 Tbsp. ginger, fresh, finely minced
85 grams mung bean sprouts (1/2 of a small can)
1 large yellow pepper, chopped into bite-sized pieces
3 large mushrooms
2 tsp. corn flour
2 Tbsp. water
2 Tbsp. sherry, medium dry
3 Tbsp. water
2 Tbsp. soy sauce
1 Tbsp. sugar
2 Tbsp. sesame oil
2 Tbsp. vegetable shortening

​

Method :

​

1) In a small bowl, mix the diced chicken with the salt. Add the 1 1/2
Tbsp. of corn flour and mix well. Then add the egg white and mix well.

2) Put the chopped onion into a bowl and set aside.

3) Put the sliced garlic and minced ginger into a small bowl and set
aside.

4) Put the bean sprouts into a small bowl and set aside.

5) Remove the stems from the mushrooms. Chop the caps into wedges and
each stem in half into two cylinders. Put the chopped mushrooms into a
small bowl and set aside.

6) In a small bowl, mix together the 3 Tbsp. water, 2 Tbsp. soy sauce and
1 Tbsp. sugar and set aside.

7) In another small bowl, mix together the 2 tsp. corn flour, 2 Tbsp.
sherry and 2 Tbsp. water and set aside.

8) Heat the sesame oil in a large skillet or wok. When hot, stir fry the
chicken until the pink colour is completely gone and it is cooked through.
Remove the chicken from the pan into a clean bowl.

9) Melt the vegetable shortening in the same skillet. When melted, add
the chopped onion and stir fry until it becomes shiny and loses its
sharpness (about 3 minutes).

10) Add the garlic and ginger to the onions and stir fry for 1 to 2
minutes.

11) Add the bean sprouts and stir fry for 1 minute.

12) Add the yellow pepper and stir fry for 1 minute.

13) Add the mushrooms and stir fry for 1 minute.

14) Add the soy mixture and return the chicken to the pan. Stir fry for
30 seconds.

15) Add the sherry mixture and stir fry for an additional 30 seconds.

Serve with white rice.