• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. Season chicken with marinade (A) for at least 30 minutes.
  2. Heat oil in a wok and fry garlic and dried chillies until fragrant. Add chicken and ginger. Toss and fry until aromatic.
  3. 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.

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