This authentic version is nothing like the saucy, over salted, oily versions you get in most Chinese restaurants.
chicken thigh fillets
, cut into cubes
unsalted cashew nuts
green capsicum/bell pepper
, cut into small square pieces
brown or white onion
, cut into 1cm/0.5″ squares
, julienned or minced
Real Chinese All Purpose Stir Fry Sauce
Chinese cooking wine
Heat oil in wok over high heat. Add the onion, capsicum/bell peppers and ginger and stir fry until starting to colour, then add the chicken.
Cook until the chicken is browned and almost cooked through, then add the Sauce, cooking wine and water then let cook for 1 minute or so until the sauce thickens.
Add cashew nuts and give a few quick stirs, then remove from heat and serve immediately with rice.
Another great recipe by recipetineats.com