1 Chicken breast (sliced)
½ onion (diced)
½ green pepper (diced)
2 stalks of celery (sliced)
½ carrot (sliced)
Small tin of Water chestnuts
2 cloves of garlic (finely chopped)
1 ½ tablespoons of Yellow Bean Paste
1.Marinate chicken with:
½ teaspoon of salt
½ teaspoon of sugar
1 teaspoon of light soy sauce
1 teaspoon of corn flour
sprinkle of white pepper
and sesame oil.
2.Put ½ inch of cooking oil in wok to medium heat.
3.Fry cashew nuts for 1 minute until golden brown.
4.Drain and transfer to a dish.
5.Add chicken to wok, stir-fry for 1 minute.
6.Add chopped garlic and vegetables.
7.Add 1 tablespoon of shaoshing wine, ½ teaspoon of salt, 1 tablespoon of sugar and 1 teaspoon of light soy sauce.
8.Add yellow bean paste and mix well.
9.Add a few drops of sesame oil.
10.Add the cashew nuts.
Ready to Serve