We have just had Chinese New Year, so here is the archetypal “Chinese” dish (which is actually a Chinese-American recipe). Simple to make and always a family favorite.
|Chicken breast chunks||500 gm|
|Onion medium, chopped||1|
|Green pepper, chopped||1|
|Corn flour||2 tbspns|
|Chicken stock||150 ml|
|Oyster sauce||3 tbspns|
|Ground ginger||½ tspn|
|Vegetable oil||2 tbspns|
Dissolve the corn flour in the chicken stock, and stir in the oyster sauce, and ginger; set aside.
Heat half of the oil in a wok or large frying pan over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
Pour the remaining tablespoon of oil into the wok, and stir in the onion, green pepper, and cashews. Cook and stir until the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the corn flour, then pour into the wok, and bring to the boil. Add the reserved chicken, and stir until the sauce thickens and the chicken is hot.