Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 green pepper (s)
• 1 red pepper (s)
• 1 onion (s)
• 227 g bamboo slices
• 1 carrot (s)
• 3 teaspoon sauce (hoisin sauce)
• 1 teaspoon chili sauce
• 1 teaspoon oil (sesame oil)
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 teaspoon soy sauce, dark
• 0.5 teaspoon ½ spice (s) (seasioning powder)
• 1 teaspoon flour (tapioca flour)
• 2 cloves garlic
• 20 g cashew nuts, toasted
• 2 teaspoons rice wine
• 3 teaspoons oil (peanut oil)

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Instructions

1. Cut the chicken fillet into cubes. Then marinate with salt, tapioca flour, pepper, sugar and rice wine, leave to stand for 15-20 minutes.
2. Cut the peppers and onions into cubes. Cut the carrots into cubes and blanch.
3. Heat the WOK, add the peanut oil. Chop the garlic and fry, add the chicken and fry briefly (approx. 1 min), add the bamboo, bell pepper and carrots and fry for approx. 3 min. Empty the wok.
4. Heat the wok again. Fry the onions, chilli oil, hoisin sauce, salt, sugar. Mix the soy sauce and rice wine together well and add to the wok. Then add the chicken and vegetables again.
5. Briefly stir the tapioca flour with a little water and add to the wok.
6. Sprinkle with roasted cashew nuts when serving.