1. Dice the chicken breast into ½ inch pieces, dip each piece in egg white, then in cornstarch mixed with a pinch of salt. Fry the chicken pieces in a wok with heated oil until golden brown. Drain the fried pieces of chicken and set aside. 2. Fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. Canned or packed cashew nuts will do. 3. Slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces. 4. In a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil. 5. Heat 4 tablespoons of oil in a wok, add the chopped garlic, all of the sliced red peppers, the spring onions. ~Stir fry for 3 minutes. 6. Add the chicken and the cashew nuts. 7. Pour the contents of the small bowl containing the mixed sauce – soy sauce, sesame oil, etc. (step number 4). Add the rice wine. 8. Add 3 tablespoons of the Hoisin sauce, and stir fry over high heat for another 2 minutes, then serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
