- 120 grams chicken breast thinly sliced
- ½ cup cashew nuts (if you have raw cashew nuts deep fry, over a low heat until it tern to brown. Drain)
- 2 tsp. cooking oil
- 1 glove garlic
- ½ onion sliced
- 1 baby corn sliced
- 2 tbsp. Tempura flour
- 50 grams carrot sliced
- 100 ml. chicken stock or water
- 1 spring onion sliced
- 1 tbsp. chilli paste
- 1 tbsp. oyster sauce
- 1/2 tsp. dark soy sauce
- 1 tsp. sugar
- Coated chicken in flour.
- Put the oil into a wok add the chicken and stir-fry, when it starts to turn brown then put it to one side of the wok.
- Add the garlic, when it turn to brown, then fry mix with the chicken.
- Add the sauce ingredients and stir-fry to combine.
- Add the onion, carrot, baby corn and stir- fry briefly.
- Add the cashew nuts and spring onion and stir to mix then turn of the heat.
