Chicken breast with walnuts

Ingredients for 4 servings:

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

Instructions

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

Refined dish from the wok

Cut the meat into strips. Mix the starch with the egg white, 2 tablespoons of the soy sauce, sugar, and plenty of cayenne pepper. Marinate the meat pieces in this mixture for about 15 minutes. Wash and trim the spring onions and mushrooms, then thinly slice them. Wash and drain the snow peas. Finely chop the parsley. Heat the wok and then the oil in it. Briefly fry the walnuts in it, then remove them. Briefly fry the chicken with the marinade in the oil, stirring. Add the vegetables and fry for about 30 seconds, stirring. Pour in the wine and stock and sauté for about 2 minutes. Add the walnuts and season the dish with the remaining soy sauce and cayenne pepper. Sprinkle with the chopped parsley and serve. Basmati rice goes well with this dish.