Oriental Stir Fried Chicken

Originally, I was aiming for Kung Pao Chicken. Hee hee But I didn't have sesame oil and bell peppers. I still followed around the same marinade though - rice wine, distilled vinegar, sugar, light soy sauce and cornstarch. Instead of bell peppers, I used celery. The husband is my judge, and he said it was great. :D

Ingredients:

• 300 grams chicken breast, diced
• 4 cloves garlic, minced
• 1/4 onion, sliced
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 2 tbsp light soy sauce
• 2 tbsp rice wine
• 1 tbsp distilled vinegar
• 6 pcs dried chilies, chopped
• 150 grams celery, cut into small pieces
• 100 grams cashew nuts, chopped and roasted

Rice wine, distilled white vinegar, garlic and dried chilies

Directions:

1. In a bowl, combine sugar, cornstarch, soy sauce, rice wine and vinegar. Mix well and add the chicken breast. Let it stand for about half an hour.
2. Using a pan, heat the oil. Saute onion and garlic. Add chili peppers and celery. Mix in chicken together with it's marinade. Cook thoroughly for about 10-12 minutes.
3. Remove from heat and pour a serving on a cup of rice. Top with roasted cashew nuts.

Dinner's ready!