* 450g (1 lb) chicken, cubed
* 1 egg white
* 1 teaspoon salt
* 2 tablespoons cornflour
* 4 tablespoons groundnut oil
* 8 hot dried chili peppers (or to taste)
* Handful of toasted cashew nuts, unsalted if possible
* 1 small onion, sliced
* 2 small carrots, julienned and then chopped
* 1 teaspoon minced Garlic
* 2 tablespoons light soy sauce
* 1 tablespoon rice wine or dry sherry
* 2 teaspoons sugar
* 2 teaspoons of white wine vinegar
* 1 teaspoon sesame oil
* 3 tablespoons of water

===Method===
* In a bowl, mix the egg white, salt and half the cornflour, then coat the cubed chicken pieces with this mixture and leave to marinate for 30 minutes
* Heat the oil in a wok and fry the onions and carrots for 4 minutes and reserve
* Fry the chicken until lightly browned then remove from pan
* Add the Garlic and chillies and stir-fry for 2 minutes
* Return the chicken, onions and carrots to the wok and add the soy sauce, wine, sugar, vinegar and sesame oil and stir-fry for 2 minutes
* In a saucer, mix the remaining cornflour and water into a smooth paste
* Add the paste to the wok and mix well
* Simmer, stirring as required, until the sauce clears and the chicken is properly cooked
* Add the toasted cashew nuts just before serving to ensure they stay crunchy

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