Preparation
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1.
Sprinkle chicken strips with a teaspoon of Vegeta Chicken Stock Powder. Leave to marinate for about 10 minutes.
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2.
Whisk the egg white lightly and add to the chicken. Mix through and let stand for another 15 minutes.
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3.
While waiting, in a wok, heat up the sunflower oil.
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4.
Cook the prepared chicken strips and when they start turning golden in colour, remove from the pan.
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5.
Using the same oil, cook red and green capsicum and onion, until they start to soften. Remove from the wok and cover.
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6.
Drain the oil, and to the hot wok, add wine, soy sauce, 2 teaspoons of Vegeta Chicken Stock Powder, sugar and sesame oil. Mix through and finally add in the chicken.
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7.
Cook for a couple of more minutes, then serve.
Serving
This recipe can be served with rice or salad.
Tip
When cooking the chicken in a wok, for best results cook on high heat, constantly stirring.
