1 egg white
3 tsp cornflour
2 skinless chicken breasts, cut into thin strips
½ tbsp groundnut oil
2 garlic cloves, finely chopped
2.5cm (1in) fresh root ginger, peeled and grated
Pinch of dried red chilli flakes
1 tbsp Chinese black beans, finely chopped
1 carrot, sliced on the diagonal
½ red pepper, seeded and cut into diamonds
½ yellow pepper, seeded and cut into diamonds
125ml (4 ½ fl oz) chicken stock
1 tbsp reduced-salt dark soy sauce
2 tbsp rice wine vinegar
Pinch of sugar
75g (3 oz) sugar-snap peas
4 spring onions, sliced on the diagonal

1 Lightly beat the egg white in a non-metallic bowl with half the cornflour. Add the chicken, cover with clingfilm and chill for 30 minutes (this is called velveting).
2 Place 300ml (10 fl oz) water in a pan and bring to the boil. Stir the chicken and then remove from the bowl with a slotted spoon. Remove the pan from the heat and add the chicken, stirring to prevent it from sticking together, then return to the heat and cook for 1 ½ minutes or until the chicken is white and just tender. Drain on kitchen paper.
3 Heat a wok and swirl in the oil. Add the garlic, ginger, chilli flakes and black beans and stir-fry for 15 seconds, then add the carrot and stir-fry for 1 minute. Stir in the cooked chicken and peppers. Pour in the stock, then add the soy sauce, vinegar and sugar, stirring to combine.
4 Increase the heat and bring to the boil, then reduce to a simmer. Add the sugar-snap peas and spring onions and cook for 2 minutes. Mix the remaining cornflour with 1 tablespoon water and stir into the wok. Cook for a minute or so until the sauce clears and thickens. Serve at once in Chinese-style bowls with steamed rice.

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