serves 4 ingredients

1 egg white, beaten 1 tablespoon cornflour 450g/1lb skinless chicken breast

fillets, cut into 2.5cm/1in cubes 1 tablespoon rice wine vinegar 1 tablespoon light soy sauce 1 teaspoon caster sugar 3 tablespoons vegetable oil 1 garlic clove, crushed 1cm/1⁄2in piece of fresh root

ginger, grated

1 green pepper, seeded and diced

2 large mushrooms, sliced

3 tablespoons yellow bean sauce

• Mix the egg white and cornflour in a bowl. Add the chicken and turn in the mixture to coat. Set aside for 20 minutes.

• Mix the rice wine vinegar, soy sauce and sugar in a bowl. Remove the chicken from the egg white mixture.

• Heat a wok over a high heat. Add the oil and, when hot enough, add the chicken and stir-fry for 3–4 minutes until golden brown. Remove the chicken from the wok with a slotted spoon, set aside and keep warm.

• Add the garlic, ginger, pepper and mushrooms to the wok, and stir-fry for 1–2 minutes. Add the yellow bean sauce and cook for 1 minute.

• Stir in the vinegar mixture, and return the chicken to the wok. Cook for 1–2 minutes, and serve hot.