Cooking time: 30 minutes Enough to :4 people
Chicken breast: 500 grams (fillet sliced longitudinally)
Black pepper: a quarter of a teaspoon
Salt: a quarter of a teaspoon
Starch: a tablespoon
Coldwater: half a cup
Rice vinegar: 1 tablespoon
Ketchup: 1 tablespoon
Soy sauce: 3 tablespoons
Brown sugar: 1 tablespoon
Vegetable oil: 2 tablespoons
Sweet Chili Sauce: 2 tbsp
Red hot pepper: a horn (chopped)
Ginger: 1 teaspoon (fresh, grated)
Cashews: Half cup (not roasted)
How To Make It :
Season the chopped chicken with salt and pepper.
Mix the starch with cold water in a bowl until the starch dissolves.
Add to the mixture the rice vinegar, ketchup, soy sauce, brown sugar, and chili sauce, and stir until the brown sugar is completely dissolved.
Heat the oil in a wide frying pan over medium heat, and you can use a wok.
Add the ginger and hot pepper and stir for two minutes, then add the cashews and garlic, and stir until the cashews are browned.
Add the chicken and my heart quickly until the chicken browns.
Reduce the heat and add the starch mixture with the soy sauce and stir the mixture until the sauce thickens and leave it for two minutes on the fire.
Serve hot with a pinch of green onions, along with rice or noodles, to taste.