Serves 2

Preparation time: 30 minutes

Cooking time: 30 minutes

Ingredients:

1      cup (350gr.) Chicken breast meat, cut into bite-size pieces

1      Onion, cut into slices

3-4   Large dried chilies, deseeded and cut into 1.5 cm length

1/2   cup Unsalted roasted cashew nuts

1/2   Red bell pepper, cut into small square pieces

1/2   Green bell pepper, cut into small square pieces

1      Green banana pepper, cut into thin slices

1      Red long pepper, cut into thin julienne

2      Stalks of scallion/spring onion, cut into 2 cm.

1-2   Stalks celery, thin slices

3      Large cloves garlic, crushed and roughly chopped

1     Tablespoon corn starch

1      Pinch of salt

1/2   Teaspoon sesame oil

1      tsp. Dark sweet soy sauce

1-1/2  cups vegetable cooking oil

Seasoning Sauce:

1   tbsp. Soy sauce

2   tbsp. Oyster sauce

1   tbsp. Granulated sugar

1/4 cup Chicken broth or water

1   tbsp. Grated fresh ginger

1/4  tsp Ground white pepper

Method:

1. In a mixing bowl, marinade chicken with white pepper, salt, sesame oil, dark sweet soy sauce, and toss in corn starch. Set aside  for 15 minutes.

2. In a small bowl, prepare the seasoning sauce by mixing all the ingredients together. Set aside.

3. Heat up the oil in the medium-low heat, deep fry the cashew nuts until light golden brown, drain the oil and set aside.

4. Heat up 2 tablespoon vegetable oil in medium-low heat, fry the dried chilies until shiny deep red, fragrant and crunchy. Drain the oil and set aside.

5. Heat up a wok in medium heat, add 2 tablespoon vegetable oil and stir-fry garlic for a few second or lightly until fragrant. Add chicken stir-fry until the chicken is tender. Then, add in the seasoning sauce and the broth, stir-fry to combine.

6. Then, add peppers, onion, celery, banana pepper, cashew nuts, scallion, red chilies, and stir-fry until heated through or about 30 seconds.

Remove from heat. Transfer to a dish and serve with steamed white rice.