INGREDIENTS
2
Chicken breasts, boneless skinless
2
Garlic cloves
1
Onion, large
4
Spring onions/scallions
2 tbsp
Oyster sauce
1 1/2 tsp
Soy sauce
1 tsp
Chinese five-spice
2 tsp
Cornstarch
2
Peppers
1/2 tsp
Salt
1 tsp
Sugar
2 tsp
Rice wine or rice wine vinegar
1/4 tsp
Sesame oil
1/2 cup
Cashew nuts, roasted unsalted
6 tbsp
Water
5
cm Long piece of fresh ginger (peeled and sliced into small pieces)