Szechuan chicken

800g (1¾ lb) chicken breast meat
2 egg whites
2 tblsp cornflour or rice flour
2 tblsp rice wine or dry sherry
1 tsp Worcestershire sauce
2 tsp Tabasco sauce
2 tblsp sesame oil
1 tblsp soy sauce
2 tblsp brown sugar
¼ tsp chilli powder or cayenne pepper
½ tsp crushed dried red chillis
1 tblsp finely chopped ginger 
4 carrots
half a red pepper
half a green pepper
3 spring onions
oil for frying

Cut the chicken breasts into thin strips. Cut carrots into thin strips. Slice the peppers. Chop the spring onions.

Whisk the cornflour or rice flour into the egg whites.

Mix together rice wine or dry sherry, Worcestershire sauce, Tabasco, sesame oil, soy sauce, brown sugar, cayenne, crushed chillis and ginger in a small bowl and set aside.

Coat the chicken strips in the cornflour or rice flour mixture. Heat 250ml (8 fl oz, 1 US cup) oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain on paper towels.

Clean out the wok and add 1 tblsp oil. When the oil is hot, add the carrots. Stir fry briefly and add the peppers.

Push vegetables up sides of wok and add the sauce. Heat briefly, then mix the sauce in with the vegetables.

Return chicken to the wok. Stir fry 1-2 more minutes. Stir in the spring onions.

Serve hot with rice.