- 2 oz raw chicken (we use 1 chicken breast)
- 1/4 tsp. salt
- 1/2 egg white, lightly beaten
- 2 tsp. cornstarch
- 1 medium green bell pepper
- 4 tbsp. peanut oil (we use olive or grapeseed oil)
- 3-4 whole dried red chillies, soaked in water for 10 minutes
- 1 scallion, cut in short pieces
- a few small pieces of fresh ginger, peeled
- 1 tbsp. sweet bean paste or Hoi Sin sauce
- 1 tsp. chili bean paste
- 1 tbsp. Chinese rice wine or dry sherry
- 1 cup cashew nuts
- few drops sesame oil
Cut chicken in small pieces about the size of a sugar lump and mix with salt, egg white and cornflour (cornstarch) paste.
Cut the green bell pepper into cubes about the same size of the chicken.
Heat the oil in a preheated wok. Stir fry the chicken for about a minute until the color changes, remove with a slotted spoon and keep warm.
Add the green (bell) pepper, dried red chillies, scallion and ginger stir frying for about a minute. Then add the chciken with the bean pasts and wine. Finally add the cashew nuts and sesame oil. Serve hot.