You will need: Cashews, sweet peppers, 2lbs of boneless chicken, soy sauce, hoisin sauce, rice vinegar, sesame oil, ginger paste, minced garlic, maggi seasoning mix, cornstarch, vegetable or coconut oil, 5 scallions, black pepper

Instructions:

• Take 2 pounds of boneless chicken and cut in medium size pieces
• Mix the chicken with 1 1/2 tablespoons of soy sauce
• Season with black pepper
• Mix it in well and set aside for 15 minutes
• Add 2 tablespoons of cornstarch to the marinated chicken
• Give it a good mix to ensure that the chicken is evenly coated with cornstarch
• The chicken pieces will be a bit sticky ones coded with cornstarch
• In a frying pan and heat some coconut oil or vegetable oil
• Add the chicken pieces to the hot oil, in batches, one piece at a time and make sure you don’t overcrowd the pan
• Cook the chicken pieces for a minute or two on each side
• Once the chicken is cooked and light golden in color take it out of the pan and set aside
• Time to prepare the sauce
• In a mixing bowl or measuring cup add 1 teaspoon of minced garlic
• Add 1 teaspoon ginger paste
• This is optional, it’s available add 1 teaspoon fish sauce
• Add 4 tablespoons of Hoisin sauce
• Add 2 tablespoons rice vinegar
• Add 1 tablespoon of sesame oil
• Add 2 tablespoons of brown sugar and mix
• Add 2 tablespoons of cornstarch and mix them in
• Add 1/2 cup of soy sauce
• Add 1 teaspoon liquid or powder Maggi seasoning and mix
• Now that all the prep is done it’s time to assemble the dish
• In a walk, heat some vegetable or coconut oil
• Add 5 scallions (The white parts only)
• Add cut up sweet peppers
• Sauté scallion and pepper for just a minute
• Give the sauce a quick stir and pour it in the wok, over the veggies
• When the sauce starts to thicken add the chicken
• Stir the chicken in the sauce, until it’s evenly coated
• Lastly, add the cashews
• Mix cashews in and cook for another two minutes
• Sprinkle some toasted sesame seeds on top and serve
• Enjoy!

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