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Ingredients
Method
- 2 tbsp dry sherry
- 1 tbsp cornflour
- 2 tbsp soy sauce
- 3 chicken breasts, chopped into chunks
- 3 tbsp veg oil
- 2 red capsicums, chopped
- Small bunch of spring onions, sliced
- Thumb-sized piece of ginger, sliced
- 1 red chilli, sliced
- ½ tsp sugar
- 2 tsp vinegar
- 80g roasted cashew nuts
- Noodles, cooked to serve
- Mix the sherry, cornflour, half the soy sauce in a bowl, then toss in the chicken pieces and mix to coat. Heat up some oil in the wok, and fry the chicken chunks for 5 mins until golden all over. Set aside on a plate to drain.
- Heat up the rest of the oil and fry the capsicums and spring onions for a minute. Add the ginger, garlic, and chilli, stir fry for a minute more, then add the vinegar, sugar, and the rest of the soy sauce. Let it bubble for a minute, then return the chicken to the wok along with the nuts. Fry for 2 mins more, then serve with cooked noodles, and enjoy.
15 mins
4 serving
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