• 3 - 4 chicken breast fillets

  • 6 - 7 green peppers

  • 1 a handful of cashew nuts

  • 1 wine glass soy sauce

  • 1 pinch ginger powder (ginger)

  • 2 cloves

  • 1 teaspoon of sweet corn flour

  • 3 - 4 spoons of sunflower oil

  • a teaspoon of sesame oil

  • tabasco or 1-2 hot peppers

Materials (for sauce):

  • 3 tablespoons of vinegar

  • 2 tablespoons sugar (preferably brown)

  • 3 spoonful of soya sauce


Cut the fillets into 3 - 4 cm pieces and put them in a deep dish.

Sprinkle with soy sauce, pour the garlic chopped and sprinkle with ginger and cornflair.

Stir with your hands and let it marinate for about an hour.

Cut peppers in long thin strips

In a deep frying pan, heat the sunflower oil to a strong heat and fry the peppers, turning continuously with a wooden spoon

When soften, add the chicken to the marinade and keep spinning for about 10-12 minutes.

Pour cashews and peppers or tampasco and turn over the fire for another 5 minutes.

Remove it from the fire and put a frying pan with the sauce materials. When the sugar melts and the mixture begins to boil, put the wok with the chicken in the fire and pour over the sauce, stirring to go everywhere.

Add the sesame oil and pull from the fire while leaving the food for 5 minutes to tie its fragrances.

Serve with boiled rice pure and green fresh salad.