Stir-frying Strips of Poultry

Cut skinless, boneless breasts of chicken, turkey or duck across the grain into strips. Coat and stir-fry as shown here, then stir-fry vegetables, liquid and flavourings in the wok according to your chosen recipe. Finally return the strips to the wok and toss with the other ingredients.

1. Stir the poultry strips in a mixture of egg white and cornflour until evenly coated. For 250 g chicken use 1 egg white and 1 tbsp cornflour, mixed until smooth.

   

2. Heat a wok until hot. Add 2 tbsp vegetable oil and heat until hot but not smoking. Add the poultry. Toss over a moderate to high heat for 5 minutes, or until tender. Remove with a slotted spoon.