Ginger Chicken with Nuts

Cut the chicken breast into bite-sized strips. Chop the ginger very finely or grate coarsely. Cut the onion into fine rings, also finely chop the garlic. On a plate, loosely whisk together the soy sauce, cornstarch and egg whites. Heat a wok or heavy skillet and heat the peanut oil in it until hot. Pull the chicken strips through the egg white mixture and deep-fry them one after the other (not too much at once!) in the hot oil for a few minutes until crispy. Lift out and drain on paper towels. Now fry the nuts very briefly in the remaining fat and lift them out again. Pour off the remaining fat, wipe out the pan briefly with kitchen paper and heat fresh oil in it. Add the onion rings, garlic and ginger and sauté over medium heat. Add the chicken and walnuts back into the wok and stir everything well. Meanwhile, in a jar for the seasoning sauce, combine soy sauce, chicken stock, honey, rice vinegar and rice wine. Then pour over the meat, boil down briefly and season with salt if necessary. Before serving, garnish with fresh coarsely chopped cilantro.

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