A great, protein packed, flavoursome stir fry, ideal for a weeknight meal. Substitute the chicken for tofu or quorn pieces and leave out the fish/oyster sauce for a veggie version.
Create a marinade for the chicken by mixing 1 teaspoon of light soy sauce with 1 teaspoon of fish sauce and 1 teaspoon of sesame oil. Add 1 egg and a tablespoon of cornflour. Mix well and add a pinch of white pepper powder and salt to taste.
Chop the chicken into bite sized pieces and add into a bowl with the marinade. Mix to make sure the chicken is fully covered. Set aside and marinate for 10 minutes
Heat a wok until it’s smoking and add the vegetable oil. Fry the chicken for 3-4 minutes, or until chicken pieces are golden-brown and crisp. Remove with a slotted spoon and drain on absorbent kitchen paper.
Now pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat and add the roasted chilli paste and the ginger. Stir fry for 20 seconds before adding the red pepper slices and the white ends of the spring onions. Stir fry for 1 to 2 minutes or until softened.
Add the chicken pieces back into the wok and stir fry for a further 1-2 minutes, stir in the cashew nuts and then add seasoning.
Simmer for another minute, or until the chicken is cooked through.
Transfer to a serving dish. Serve immediately with steamed rice.