* 450 g skinless, boneless Chicken breasts
* 1 tablespoon Dry sherry
* 2 tablespoons Cornflour
* 1 Egg white, lightly beaten
* 3 tablespoons Groundnut oil
* 4 Cloves of Garlic, peeled and thinly sliced
* 2.5cm (1") of fresh ginger, peeled and julienned
* 4 Spring onions, Sliced on the diagonal
* * That's 4 if they are nice fat spring onions, 8 or more if they are miserable examples from the supermarket!
* 175 g (6 oz) Button mushrooms, sliced
* 4 tablespoons Walnut pieces
* 4 tablespoons hoisin sauce

===Method===
* Whisk the Egg-white, Cornflour and Sherry in a bowl
* Chop the Chicken into thin, bite-sized pieces and add to the bowl, mix well and leave to Marinade for 30 minutes or more.
* Heat half of the Oil in a Wok until almost smoking and add the chicken, jiggle the wok a little to prevent the chicken sticking, but turn as little as possible. Stir-fry for 4 or 5 minutes or until the chicken is almost cooked.
* Add the remaining oil, throw in the ginger, Garlic and half of the Spring onions and Stir-fry until the Garlic starts to colour a little.
* Add the mushrooms and walnuts and stir fry until the mushrooms wilt a little.
* Pour the hoisin sauce over the chicken and heat until the hoisin sauce starts to bubble.
* Serve immediately and sprinkle with the remaining spring onions.

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