Chicken breast with walnuts

Ingredients for 4 servings:

• 500 g chicken breasts
• 2 tsp cornstarch
• 1 egg(s), of which the egg white
• 4 tbsp soy sauce
• ½ tsp sugar
• Cayenne pepper
• 4 spring onions
• 200 g mushrooms
• 150 g sugar snap peas
• ½ bunch parsley, flat
• 4 tbsp oil (peanut oil)
• 100 g walnuts
• 4 tbsp wine, white, dry
• 4 tbsp chicken broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preparation in a wok

Cut the chicken breast fillets into strips. Mix the cornstarch with the egg white, 2 tablespoons of the soy sauce, the sugar, and plenty of cayenne pepper, and marinate the meat for about 15 minutes. Trim and thinly slice the spring onions and mushrooms. Wash and drain the snow peas. Finely chop the parsley. Heat the peanut oil in a wok and briefly fry the walnuts, then remove them. Briefly fry the chicken with the marinade in the oil, stirring. Add the vegetables and fry for about 30 seconds, stirring continuously. Add the wine and stock and sauté for about 2 minutes. Add the walnuts and season to taste with the remaining soy sauce and cayenne pepper. Serve with the chopped parsley.