Directions

To Cook

1. In a bowl, mix all ingredients for the sauce and set aside.
2. Mix chicken well in the seasoning.
3. In a frying pan, heat oil and fry the chicken until cooked through. Drain and set aside.
4. With the leftover oil, add in Chinese rice wine, ginger juice, ginger slices and mushrooms. Fry until fragrant then add in the green capsicum and continue cooking for another 2 mins or so on high heat.
5. Add in the chicken cubes and mix well. Add in the sauce and stir-fry until it thickens.
6. Finally, fold in the toasted cashew nuts and garnish with spring onions and thinly sliced red chilli. Serve hot with rice.