Total preparation+ cooking time: 45 min.
Serve with rice or noodles
Oil for cooking
2 chicken breasts, cut into thin strips
1 egg white, lightly beaten
1/3 cup corn flour
salt and pepper, to season
1 onion, thinly sliced
100g broccoli, but into bite-size florets
1 red pepper, thinly sliced
50ml Shaoxing rice wine or sherry
1 tbsp oyster sauce
3 tbsp light soy sauce
2 spring onions, diagonally sliced
1/4 cup roasted peanuts
1. Heat the wok until very hot, add 1 tablespoon of oil and swirl it around to coat the pan. Season the chicken with salt and pepper. Dip about a quarter of the chicken strips into the egg white and then into the cornflour. Add to the wok and stir-fry for 3-5 minutes, or until the chicken is golden brown and just cooked. Set aside and repeat with the remaining chicken, reheating the wok and adding a little more oil each time. Note: I find it easier if I do this with another person. This way while one person is frying the chicken, the other person can coat the meat in cornflour – since the process of coating is a bit messy. If you want to do this on your own I’d say coat all the chicken first and then start frying it in batches.
2. Reheat the wok, add 1 tablespoon of the oil and stir-fry the red pepper, onion and broccoli over medium heat for 4-5 minutes, or until the vegetables have soften.
3. Mix the soy sauce, oyster sauce and Shoaxing wine (or sherry) in a small bowl. Once the vegetables have soften increase the heat to high and add the sauce to the wok. Toss the vegetables well in the sauce and bring to boil.
4. Return the chicken to the wok and toss over high heat for 1-2 minutes to heat the chicken and make sure it is entirely cooked through. Toss the peanuts and spring onion through the stir-fry and serve immediately.
Serve with rice or noodles. For the noodle version add the noodles to the wok before adding the peanuts and spring onions. Mix well.