Instructions: Cut the chicken breasts into 2.5cm cubes.

Combine them with the egg white salt and 1 teaspoon of cornflour in a small bowl and put the mixture into the refrigerator for about 20 minutes.

Wash and deseed the peppers and cut them into 2.5cm cubes.

Heat the oil in a wok or large frying pan until it is moderately hot.

Add the chicken mixture and stir fry it quickly in the oil to keep it from sticking.

Cook it until it turns white which should take about 2 minutes.

Put the breasts immediately into a colander or sieve and drain off the remaining oil. (This oil once cooled may be saved for future stir fried dishes using chicken.)

Clean the wok or pan and add about 1 tablespoon of the drained oil.

Re heat it until it is very hot.

Add the peppers and stir fry them for 2 minutes.

Then add the rest of the ingredients and cook the mixture for another 2 minutes.

Return the chicken to the pan and stir fry for another 2 minutes coating the chicken pieces thoroughly with the sauce.

Serve with Tomato Eggflower Soup and plain steamed rice.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.