Ingredients
150g chicken breast
25g cashew nuts
25g peanuts
25g onions
25g carrots
25g green pepper
2 tsps chilli
Pinch of salt and sugar
1 litre vegetable oil
20g soaked cornflour

Method

Cut the chicken in small strips and chop the vegetables into small pieces.

Heat the oil to 250°C and fry the pork for one minute. Remove the chicken and drain.

Remove the oil from the wok, leaving only enough to coat the surface. First put the carrots, onions, green pepper and chilli in the wok, then put also the chicken  and the soaked cornflour and cook for three more minutes.

Season with salt and sugar to taste and add the nuts.

Jerry Feng is a Culinary consultant and owner, Mandarin Restaurant, Mellieħa.

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