Gung Bao with chicken

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 bell pepper(s), green
• 1 bell pepper(s), red
• 1 onion(s)
• 227 g bamboo slices
• 1 carrot(s)
• 3 tsp sauce (hoisin sauce)
• 1 tsp chili sauce
• 1 tsp oil (sesame oil)
• 1 tsp salt
• 2 tsp sugar
• 2 tsp soy sauce, dark
• ½ tsp spice(s) (seasoning powder)
• 1 tsp flour (tapioca flour)
• 2 cloves garlic
• 20 g cashew nuts, roasted
• 2 tsp rice wine
• 3 tsp oil (peanut oil)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Dice the chicken fillet. Marinate with salt, tapioca flour, pepper, sugar, and rice wine, then let stand for 15-20 minutes. Dice the bell peppers and onions. Dice the carrots and blanch. Heat the wok and add the peanut oil. Finely chop the garlic and fry. Add the chicken and fry briefly (about 1 minute). Add the bamboo shoots, bell peppers, and carrots and fry for about 3 minutes. Empty the wok. Heat the wok again. Fry the onions, mix the chili oil, hoisin sauce, salt, sugar, soy sauce, and rice wine well, and add to the wok. Then add the chicken and vegetables again. Briefly stir the tapioca flour with a little water and add to the wok. Sprinkle the roasted cashews on top when serving.