500g (1lb) Chicken breast, cut into small chunks
1 Eggs white, lightly beaten
40g (1¼ oz) Cornflour
2 Onions, thinly sliced
1 Green pepper, cubed
2 Carrots cut into batons
¼ cup of honey
2 tbsp sesame seeds
1. Heat the wok until very hot, add 1½ tbsp of the oil and swirl it around to coat the side. Dip half of the chicken into the egg white, then lightly dust with the corn flour. Stir-fry over a high heat for 4 – 5 minutes, or until the chicken is golden brown and just cooked. Remove from the heat and drain on paper towels. Repeat with the remaining chicken, and then remove all the chicken from the wok.
2. Reheat the wok; add 1 tbsp of the oil and stir-fry the sliced onion over high heat for 3-4 minutes, or until slightly softened. Add the pepper and courgette, and cook, tossing constantly for 3-4 minutes, or until tender.
3. Increase the heat, add the honey and toss the vegetables until well coated. Return the chicken to the wok and toss until heated through and coated well in the honey. Remove from the heat and season well with salt and pepper. Serve immediately and sprinkle with the sesame seeds.
