Makes enough for 2 good portions

• 2 chicken breasts
• 1 egg white
• 1 tsp sesame oil
• 2 tsp cornflour
• 300ml groundnut oil
• 100g cashew nuts
• 1 tbsp Shaoxing rice wine / dry sherry / mirin rice wine
• 1 tbsp light soy sauce
• handful of chopped spring onions
• 180g Rice

1. Cut the chicken breast into edible chunks
2. Put the chicken in a bowl with the egg white, sesame oil, cornflour and a tsp of salt. Mix well, chill for 20 minutes
3. Cook rice as per instructions, and while cooking do the following
4. In a very hot wok, add most (all but 2 tbsp or so) of the the oil. When the oil is very hot, add the chicken and fry until white going golden
5. Drain through a sieve, discarding the oil
6. Wipe out the wok
7. Heat wok, and add remaining oil
8. Add cashew nuts and stir fry for 1 minute
9. Add the rice wine and soy sauce
10. Return the chicken to the wok, stir fry for another 2 minutes
11. Scatter chopped spring onions into the mix
12. Serve with the cooked rice