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Cashew nuts - 75 g
Red pepper - 1
Skinless chicken breast fillets - 450 g
Groundnut oil - 3 tbsp
Garlic cloves - 4 (finely chopped)
Chinese rice wine (or) Dry sherry - 2 tbsp
Hoisin sauce - 3 tbsp
Sesame oil - 2 tsp
Spring onions - 5-6 (green part only, cut into 2.5 cm in lengths)


  • Heat a wok until hot, add the cashew nuts and dry over a low to medium heat for 1-2 minutes until golden brown. Remove and set aside.
  • Cut the red pepper in half and remove the core and seeds. Slice into thin strips. Cut the chicken fillet into thin finger-length strips.
  • Heat the wok again until hot, add the oil and swirl it around. Add the garlic and let it sizzle in the oil for a few seconds. Add the pepper and chicken and stir-fry for 2 minutes.
  • Add the rice wine or sherry and hoisin sauce. Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed.
  • Stir in the sesame oil, toasted cashew nuts and  spring onion tips. Serve immediately.
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