Ingredients

• 1 tsp. rice wine or dry sherry (may be substitued with a dash of vinegar)
• ½ tsp salt
• 1 tsp. sugar
• 2 tsps. Cornflour
• 500 gms. Boneless chicken, cubed
• Oil for deep frying
• ½ cup cashewnuts
• 3 cloves garlic, finely chopped
• 2 spring onions, chopped
• ½ red capsicum, seeded and diced
• ½ green capsicum, seeded and diced

Sauce:

• 1 tbsp. soy sauce
• ½ tsp. salt
• ¼ tsp. white pepper powder
• 1 tbsp. cornflour
• 1 cup chicken stock (2 cups if more gravy is required and increase cornflour to 2 tbsp.)

1. In a bowl, mix rice wine, salt, sugar and cornflour.
2. Stir in chicken cubes to coat evenly.  Leave for 30 minutes.
3. In a wok, heat oil until very hot, add chicken a few at a time and deep-fry for 3-4 minutes until cooked through.  Remove and drain on absorbent paper.
4. Heat two tablespoons oil (from the wok) in a vessel and fry the nuts until light brown.  Drain.
5. Add garlic, toss lightly and then add all the vegetables and cook 3-4 minutes.
6. In a bowl, mix together sauce ingredients, stir into the vegetables and simmer until thickened.
7. Stir in the chicken and heat through gently. If more gravy is required increase the amount of stock.
8. Boneless Pork (trimmed of fat) may be used instead of chicken.