Chinese chicken stir-fry

Serves 4

4 chicken fillets, thinly sliced

1 large egg white

2½ tbsp cornflour

1½ tbsp vegetable oil

2 garlic cloves, crushed

1 x 2cm piece of fresh ginger, grated

200g button mushrooms, sliced

200g sugar snap peas

1 carrot, peeled and thinly sliced

1 x 225g tin of sliced water chestnuts, drained

1 x 225g tin of sliced bamboo shoots, drained

180ml chicken stock

1½ tsp sugar

1 tbsp soy sauce

1½ tsp sesame oil

Salt and black pepper

To serve: Rice

1 In a bowl, whisk together the egg white and one tablespoon of the cornflour. Add the chicken and toss to coat. Place in the fridge for 30 minutes, then strain away and discard any excess liquid.

Heat half a tablespoon of oil in a large pan over a medium-high heat. Add the carrot and one tablespoon of water and cook for 2-3 minutes, stirring constantly.

Add the mushrooms and cook for 2-3 minutes longer until lightly browned.

Add the sugar snaps and cook for one minute longer. Stir in the water chestnuts and bamboo shoots.

Season the vegetables to taste with salt and pepper, then transfer to a plate. Cover with foil and set aside.

Wipe out the pan with kitchen paper and heat the remaining oil over a medium high heat.

Add the chicken and season with salt and pepper, then stir-fry for 3-4 minutes until just cooked through. Add the garlic and ginger and cook for 30 seconds longer.

In a small bowl, whisk together the 2 3 4 5 6 7 8 chicken stock, sugar, soy sauce and sesame oil. Whisk in the remaining cornflour.

Return the vegetables to the pan and toss for one minute to heat through. Pour in the sauce and increase the heat to high. Bring to a boil and cook for one minute or until slightly thickened, stirring occasionally. Serve immediately over rice. Per Serving 558kcals, 22.5g fat (4.8g saturated), 42g carbs (11.1g sugars), 47.6g protein, 4.3g fibre, 0.477g sodium