12 oz (340g) of Diced chicken
2 Tablespoons of dry sherry
2 Tablespoons of soy sauce
1 Egg white
6 oz (170g) of Corn flour
Pepper (but no salt)
4 Tablespoons of oil
1 Small chilli chopped (or chilli powder)
Red pepper diced, and same with a green pepper
4 oz (113g) of Water chestnuts diced
1 Teaspoon of wine vinegar
1 Teaspoon of sugar
1 Tablespoon of black bean sauce
1 Teaspoon of sesame oil
1 Tablespoon of water
6 oz (170g) of Cashew nuts
1. Add chicken to 1 tablespoon of wine, 1 tablespoon of soy sauce, egg white, 1 tablespoon of corn flour and pepper. Leave for 20 mins to mix.
2. Heat oil to hot and add chili and garlic, then chicken and stir fry till chicken changes colour. Remove.
3. Re-heat wok and add extra tablespoon of oil. Add peppers and water cashew nuts. Stir fry 1-2 mins and put on dish with chicken.
4. Wipe wok clean. Add 1 tablespoon of oil and re-heat. Add rest of soy sauce, wine vinegar, sugar, sauce, sesame oil, corn flour and water. Boil stirring. Return chicken and all and add cashews.
Serve with rice and vegetables.