Ingredients :
| A | |
| Chicken thigh (cubed) | 240 g |
| Dried chillies (cut into 2 cm long) | 40 g |
| B | |
| Green capsicum (cubed) | 1⁄4 |
| Red capsicum (cubed) | 1⁄2 |
| Onion (cubed) | 1⁄2 |
| Ginger (sliced) | 20 g |
| Spring onion (sectioned) | 2 stalks |
| C | |
| Lee Kum Kee Chicken marinate sauce | 1 tsp |
| Shaoxing wine | 1 tbsp |
| Sesame oil | 1 tbsp |
| Corn flour | 1 tbsp |
| D | |
| Lee Kum Kee ‘Gong Po’ sauce | 2 tbsp |
Method:
1. Marinate the chicken cubes with C for 30 minutes.
2. Scald the chicken in hot until golden brown, drain well and set aside.
3. Heat up 1 tbsp of oil in the 35 cm Free Series Wok at 220 °C for 1 minute, then sauté the dried chillies, add in B and stir well.
4. Add in D, chicken cubes and spring onion, stir well.
5. Sprinkle toasted cashew nuts and ready to serve.
