Ingredients

Steps

• Whisk egg, cornflour, and salt in a bowl, then coat chicken in the mixture.
• Heat oil in a wok and fry chicken for 5 minutes until golden and crisp.
• Drain chicken on paper and remove all but 15ml of oil from the wok.
• Stir-fry sliced onion for a few seconds over high heat.
• Add peppers and stir-fry for one minute until softened.
• Return chicken to wok with stock and soy sauce, then simmer for one minute.
• Stir in spring onions and cashews, season with salt and pepper, and serve with rice.