Lightly beat the egg white in a non-metallic bowl with half the cornflour. Add the chicken, cover with clingfilm and chill for 30 minutes (this is called velveting).
Place 300ml water in a pan and bring to the boil. Stir the chicken and then remove from the bowl with a slotted spoon.
Remove the pan from the heat and add the chicken, stirring
to prevent it from sticking together, then return to the heat and
cook for 1 1/2 minutes or until the chicken is white and just tender.
Drain on kitchen paper.
Heat a wok and swirl in the oil.
Add the garlic, ginger, chilli flakes
and black beans and stir-fry for 15 seconds, then add the carrot
and stir-fry for 1 minute.
Stir in the cooked chicken and the
peppers. Pour in the stock, then add the soy sauce, vinegar and
sugar, stirring to combine.
Increase the heat and bring to the boil, then reduce to a
simmer. Add the sugar-snap peas and spring onions and cook
for 2 minutes. Mix the remaining cornflour with 1 tablespoon
water and stir into the wok.
Cook for a minute or so until the
sauce clears and thickens. Serve at once with steamed rice.
289 kcals, 5g fat , 1g saturated fat , 22g carbohydrate, 0.95g sodium