600 gr chicken breast
100 gr toasted cashew nuts
1 carrot, sliced diagonal. Blanched in boiling water 1 minute
50 gr sliced mushrooms
3 szechuen chilies sliced (or 3 birds eye chilies)
2 tsp crushed ginger, 1 tsp crushed garlic
½ red, green, yellow pepper cut into rough chunks
1 onion cut into chunks
50 gr bamboo shoots
50 gr water chestnuts
100 gr bean sprouts
Chopped spring onion for garnish
1 tsp salt, 1 tsp sugar, 1 Tblsp light soya sauce, 1 tsp corn starch, 2 Tbslp water, mix together in a bowl and set aside.
Slice chicken in this strips.
Add to marinade and coat well.
Add 2 Tblsp oil to wok and add onions and fry over high heat.
Add garlic, ginger and chilies and stir 1 minute.
Add peppers add pinch of salt and fry 2 minutes.
Add mushrooms and fry and remove.
Add carrots with pinch of salt, drizzle water round edge of wok and fry 1 minute. Remove. Add 2 Tblsp oil to wok, add water chest nuts, bamboo shoots and stir 2 minutes. Remove. Add 2 TB oil to wok and add chicken in single layer and leave to fry one side then fry other side mix through.
Add bean sprouts and cook through 1 minute.
Make a well in the center and add sauce.
When sauce bubbles mix everything through.
Return all vegetable to wok and stir through.
Pour out onto platter.
Sprinkle cashew nuts over and garnish with spring onion.
Prepared, tried and tested by: Melanie Kramar