4 chicken breasts, skinned and boned
2 egg whites
2 tablespoons cornstarch (corn flour)
1 tablespoon barbeque sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/2 - 1 teaspoon crushed dried chilies
1 tablespoon ginger, minced
Partially freeze chicken breasts. Cut into strips. Combine sauce ingredients and set aside.
Mix together egg whites and cornstarch. Coat chicken in cornstarch mixture.
Heat wok. Fry chicken strips in oil until they turn white.Add 1 tablespoon oil to wok. Add sauce ingredients. When boiling, add chicken. Stir-fry 1 to 2 minutes.
Garnish with chopped spring onions. Serve.