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 chicken into cubes. In a bowl, combine salt, tapioca flour, seasoning powder, sugar, and rice wine. Add chicken and toss to coat. Refrigerate for 15 to 20 minutes.
2. Cut green and red peppers into cubes. Cut onion into cubes. Cut carrot into cubes and blanch in boiling water for 2 minutes, then drain.
3. Heat wok over medium-high heat. Add peanut oil. Chop garlic and fry for 1 minute. Add chicken and fry for 1 minute. Add bamboo slices, peppers, and carrot, then fry for 3 minutes. Transfer everything to a plate.
4. Heat wok over medium-high heat. Add onions and stir-fry for 2 minutes. Stir in hoisin sauce, chili sauce, salt, and sugar. In a small bowl, mix soy sauce and rice wine together, then add to wok. Return chicken and vegetables, and stir everything for 2 minutes.
5. Mix tapioca flour with roughly 2 teaspoons water to create a slurry. Pour into wok and stir constantly for 1 minute until sauce thickens.
6. Sprinkle toasted cashew nuts on top and serve.