- 400 g skinless chicken breast fillets
- 2 t cornflour
- 1 free-range egg white
- A pinch of salt
- 3 T canola oil
- 1 large clove garlic, finely chopped
- 1 chunk ginger, peeled and finely chopped
- 1 small onion, thinly sliced into half moons
- ½ cup hot chicken stock
- 1 T soya sauce
- 50 g honeyed roasted cashews, roughly chopped
- Spring onion, thinly shredded, to garnish
- For the cabbage noodles:
- 125 g rice vermicelli
- 2 cups chicken stock
- 1 baby cabbage, finely shredded
- Sea salt
Place the chicken breast fillets in the freezer for 15 to 20 minutes to make them easier to slice. Slice in half lengthways, then across into thin strips.
Mix very well with the cornflour, egg white and a pinch of salt and allow to stand for about 10 minutes. Heat a wok or suitable pan over a very high heat until it starts smoking.
And 2 T oil and swirl around to cover the pan. Add the chicken mixture and stir-fry for a minute or two. Remove and set aside. Add another 1 T oil to the pan before adding the garlic, ginger and onion.
Stir-fry for 30 seconds, or until fragrant. Return the chicken to the pan and stir-fry for 1 to 2 minutes, or until just cooked. Stir in the chicken stock and soya sauce and sprinkle with chopped nuts.
To make the cabbage noodles: In a saucepan, pour the chicken stock over the vermicelli and bring to a simmer. Turn off the heat and leave to soak until the liquid is absorbed. Mix with the raw cabbage and season to taste with salt.
To serve: Spoon the chicken over the cabbage noodles and garnish with spring onion.
Cook’s notes: Use spring onions instead of regular onion, and egg noodles as a change to rice vermicelli. Garnish with curls of leek and a handful of coriander instead of spring onion.
Per serving: 1830.3 kJ, 32.7 g protein, 10.8 g fat, 38.5 g carbs