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Ingredients

• 1 egg white
• 1 tbsp cornflour
• 2 tbsp oil
• 2 chicken breasts
• 1 stick celery
• 1 green pepper
• 1 inch ginger root
• 2 spring onions
• 1 tbsp dark soy sauce
• 1 tbsp sherry

Directions

Mix together in a bowl 1 egg white , 1 tbsp cornflour , and 1 tbsp oil . Cut 2 chicken breasts into thin slivers and toss in the mixture to fully coat the pieces.

Cut 1 stick celery , 1 green pepper , and 1 inch ginger root into similar sized slivers, and slice 2 spring onions .

Heat 1 tbsp oil in a wok and stir fry the chicken until lightly coloured. Removed with a slotted spoon. Add a little more oil, get the wok very hot and add the vegetables. Stir continuously for 30 seconds to a minute and then add the chicken back into the wok. Keep stirring and add 1 tbsp dark soy sauce and 1 tbsp sherry .

Serve hot with rice.