Kung Pao Chicken

Ingredients for 3 servings:

• 400 g chicken breast fillet(s), diced
• 2 tbsp oyster sauce
• 2 red bell peppers, diced
• 1 onion(s), red, sliced ​​into thin rings
• 1 clove(s) garlic, thinly sliced
• 1 clove(s) garlic, grated
• 2 tbsp chili sauce, hot
• 3 tbsp hoisin sauce
• 2 tbsp water
• 30 g cashew nuts, chopped
• 3 spring onions
• Sesame oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Marinate the meat in 2 tablespoons of oyster sauce for 30 minutes (or longer). Combine the chili sauce, hoisin sauce, grated garlic, and water and set aside. Heat the oil in a pan or wok and sear the meat. Remove the meat from the pan and set aside. Fry the onion, garlic, and bell pepper over medium heat for 5-6 minutes, then add the meat. Pour the sauce over the meat and simmer for another 3-5 minutes. Finally, sprinkle the chopped cashews and chopped spring onion over the meat. Serve with basmati rice.