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• 250g Chicken (boneless)
• 50g Salted Cashew Nuts
• 1 Carrot, peeled and diced (about 100g)
• 1/4 Brown Onion, diced (about 50g)
• 50g Green Bell Pepper, diced & seeded (optional)
• 50g Baby Sweetcorn, sliced (optional)
• 2 Tbsp Oyster Sauce*
• 1 tsp Sugar*
• 1 Tbsp Light Soy Sauce*
• 1 Tbsp Chinese Wine*
• Dash of Pepper*
• 1 tsp Cornflour in 150ml Water (mixed)

1. Remove skin and visible fat from the chicken. Cut into bite-sized pieces.
2. Marinade chicken pieces with seasoning ingredients*.
3. Coat a non-stick frying pan or wok with a thin layer of cooking oil. Heat.
4. Fry onion & garlic until fragrant.
5. Add in chicken & vegetables. Stir-fry until chicken is cooked.
6. Add cashew nuts & cornflour mixture. Stir until the sauce thickens.
7. Remove from heat and serve with rice.

From : www.healthychineserecipes.com