Chicken fried with cashew nuts and peppers

In a bowl, combine soy sauce, rice wine, sesame oil, sugar, cornstarch, water and set aside at room temperature.

Cut the chicken into bite-sized pieces.

Seed the peppers and cut them into strips.

Slice the spring onions.

Finely chop the garlic.

Heat 1 tbsp. 1 tablespoon of oil in a wok over high heat. Add the chicken pieces and brown them for 2 to 3 minutes, stirring often. Remove the chicken from the wok and reserve.

Pour the second spoonful of oil into the wok. Add the chopped garlic and spring onions, sauté for 1 minute. Then add the peppers and cook for another 2 to 3 minutes: they should remain slightly crunchy.

Return the chicken to the wok. Pour in the mixture prepared in step 1. Stir constantly for 2 to 3 minutes, until the liquid thickens and coats the chicken and vegetables well.

Add the cashews, mix one last time and remove from the heat.