Ingredients:
400g chicken breast
1/2 green capsicum
1/2 red capsicum
1/2 cup cashew nuts
1 onion
8 dried chilli
2 stalks spring onion
4 petals garlic
6 slices young ginger
2 tbsp cooking wine (hua diao wine)
Seasoning:
1 tbsp oyster sauce
2 tbsp dark soy sauce
1 tsp sesame oil
1 tbsp sugar
2 tbsp chilli sauce
2 tbsp tomato sauce
2 tbsp zhenjiang black vinegar
Marinade:
1 tsp salt
1 tsp sesame oil
1/2 tsp pepper
1 tbsp tapioca flour
1 tbsp cooking wine (hua diao wine)
Method:
1) rinse chicken breast, remove to drain and cut into dices, add in marinade and set aside for 30 mins.
2) peel onion, cut into pieces, cut dried chilli into 2 sections, cut spring onion into small sections.
peel garlic and cut into slices. cut red and green capsicum into cubes
3) heat up oil in pot, fry chicken until well cooked, remove to drain.
4) heat up 2 tbsp of oil in pot, fry ginger, garlic and dried chilli over low heat, fry onion, seasonings and chicken breast.
5) dress with some cooking wine, and fry till fragrant.
6) add in capsicum and spring onion, fry over high heat.
7) add in cashew nuts.Serve
