2 chicken breasts
1/2 cup cashews
1 red pepper
1 green Italian pepper
1 hot chili
SAUCE:
1 tbl. oyster sauce
1 tbl. Szechwan chili sauce
2 tbl. light soy
1 tbl. sesame oil
3/4 cup broth
- Cut up and marinate chicken, set aside.
- Chop all peppers fine. Cut up cabbage. Set aside.
- Assemble sauce ingredients, set aside.
- Make cornstarch paste, set aside.
- Heat wok, 3 tbl. garlic oil and fry cashews till light brown, set aside. Add 2 tbl. oil, fry chicken breasts 1 minute, set aside.
- Fry peppers and cabbage 1 minute, add chicken, sauce ingredients, cover, cook 1 minute. Thicken with corn starch paste.