Honey Chicken

oil, for cooking
1 lb. chicken, cubed
1 egg white, lightly beaten
1/3 c. cornflour
1 onion, thinly sliced
1 green pepper, cubed
2 carrots, julienned
3 1/2 oz. snow peas, sliced
1/4 c. honey
2 Tbsp. almonds, toasted

Heat wok until very hot, add 1 1/2 Tbsp. of oil, and swirl it around to coat the side. Dip half of the chicken into egg white, then lightly dust with cornflour. Stir-fry over high heat for 4-5 minutes, or until the chicken is golden brown and just cooked. Remove from the wok and drain on paper towels. Repeat with the remaining chicken, then remove all the chicken from the wok.

Reheat the wok, add 1 Tbsp. of oil, and stir-fry the sliced onion over high heat for 3-4 minutes, or until slightly softened. Add the green pepper and carrot, and cook, tossing, for 3-4 minutes, or until tender. Stir in the snow peas and cook for 2 minutes.

Increase the heat, add the honey and toss the vegetables until well coated. Return the chicken to the wok and toss until it is heated through and is well coated in the honey. Remove from the heat and season well with salt and pepper. Serve immediately, sprinkle with almonds.

You can serve it over rice or just on its own.

If you don't have a wok, use a frying pan, just reduce the heat and cook longer.

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