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.