1. Mix the cornstarch, egg white and 1/2 teaspoon of the salt. 2. Put the slices of chicken into this mixture. 3. Heat half the oil in a non-stick wok (do not allow it to get too hot). 4. Stir fry the chicken until lightly coloured. 5. Remove meat with a perforated spoon. 6. Heat the remaining oil in the wok until smoking. 7. Toss in the spring onions. 8. Then add the mushrooms, water chestnuts and peas. 9. Add the remaining salt and stir for approximately 5 minutes. 10. Add the chicken slices, soy sauce and sugar. 11. Cook together for 1 minute. 12. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
