For the marinade:
½ tsp. salt
8 turns of pepper mill
2 tbsp light soy sauce
2 tbsp Shaoxing rice wine
2 tsp cornflour
1 egg white, lightly beaten
10ml sesame oil
For the stir-fry:
2-3 chicken breast, skinned and boned (450g)
1 red pepper, deseeded and cut into strips
100g mange touts
2 tbsp groundnut oil
5-6 cloves garlic, peeled and finely chopped
4-5 spring onions, sliced, keeping white and green parts separated
2 tbsp Shaoxing rice wine
50g roasted cashew nuts