Recipe Ingredient
- 350g chicken breast meat, diced
- 8-10 dried chillies, cut into 4cm lengths
- 2 tbsp oil
- 5 slices ginger
- 1 tsp chopped garlic
- ½ a green capsicum, cubed
- Marinade (A)
- ½ tsp salt
- ½ tsp pepper
- ½ tsp sugar
- 1 tbsp cornflour
- Sauce (combined)
- ½ tsp sesame oil
- ¾ tsp sugar
- ¼ tsp pepper
- ½ tsp chicken stock granules
- ½ tsp sesame oil
- 1 tsp oyster sauce
- ½ tsp thick soy sauce
- 1 tsp rice vinegar
- 1 tbsp cornflour
- 100ml water
- Garnish
- ¼ cup toasted cashewnuts
Instructions
- Season chicken with marinade (A) for at least 30 minutes.
- Heat oil in a wok and fry garlic and dried chillies until fragrant. Add chicken and ginger. Toss and fry until aromatic.
- Pour in combined sauce ingredients. Bring to a boil and add green capsicum. Toss and fry for a while. Dish out and serve with a sprinkling of toasted cashewnuts.
