• Preparation time: 10 minutes
• Cooking time: 20 minutes

Ingredients

150g chicken breast (skinless, boneless, diced)
250g roasted unsalted cashew nuts
1 medium sized onion
1 pack of medium mixed peppers
1 tin of Tiger Tiger Bamboo Shoot Slice
1 tin of Tiger Tiger Water Chestnut Slice
2 tbsp corn flour
⅓ tsp of Tiger Tiger Dark Soy Sauce
2 tbsp of Tiger Tiger Oyster Sauce
2 tbsp of vegetable oil
1 tsp of Tiger Tiger Sesame Oil

Method

1. Heat the vegetable oil in wok and place chicken in stirring for approx 5 minutes or until browned all over.

2. Add the vegetables and a splash of water and stir-fry for another 2 minutes then add sauces stirring well.

3. Mix in the corn flour to thicken up the sauce.

4. Transfer the food to a plate and sprinkle cashew nuts on top and ready to serve.