Kung Pao Chicken with Cashews

Cut chicken breast into 2cm cubes. In a bowl, combine chicken with egg white, 15ml soy sauce, and 2g black pepper. Toss to coat and set aside to marinate while you prep everything else.

Prep all vegetables: slice bell pepper into 2cm pieces, cut carrot into thin matchsticks or diagonal slices, top and tail green beans.

Mince garlic and grate ginger. Measure out cashews. Mix the sauce: combine 30ml soy sauce and honey in a small bowl.

Let chicken marinate for 10 minutes while you bring water to a boil for rice.

Rinse white rice under cold water until clear. Cook in rice cooker or pot until fluffy — roughly 20 minutes.

Place your wok over the hottest flame you have. Let it smoke slightly — that's the heat Mei-Lin wants. Add sunflower oil and swirl to coat.

Spread chicken in a single layer in the wok. Let it sear undisturbed for 45 seconds — you want char, not steam. Toss once and cook another 30 seconds. Remove and set aside.

Add a splash more oil if needed. Add garlic, ginger, cayenne, and black pepper. Stir-fry 30 seconds until fragrant — do not let garlic burn.

Add carrot first — it takes longest. Stir-fry 2 minutes.

Add green beans. Stir-fry 2 minutes.

Add bell pepper. Stir-fry 1 minute — keep vegetables crisp, not soft.

Return chicken to wok. Drizzle sauce mixture over everything. Toss continuously for 60 seconds until chicken is glazed and cooked through.

Turn off heat. Add cashews and sesame seeds. Toss to distribute — the residual heat slightly toasts the nuts.

Pile Kung Pao Chicken over fluffy white rice. Serve immediately while wok hei is still alive.