1small container white buttonchampignon mushrooms, sliced
For the marinade:
1tablespoonwater
½tablespoonChinese rice wine or cooking wine
¼teaspoonsalt
2teaspoonscornstarch
For the sauce:
1tablespoonlight soy sauce
1teaspoondark soy sauce
2tablespoonvinegar
1tablespoonChinese rice wine or cooking wine
2teaspoonssesame oil
Pinchof salt
2teaspoonscornstarch
2tablespoonscold water or chicken broth
Instructions
Roast the cashews in a 160C (300F) oven for about 20 minutes or until golden brown. Set aside.
Mix the water, rice wine, salt and cornstarch in a medium size bowl, add the chicken and marinate for 10 minutes.
Meanwhile, mix all the ingredients of the sauce together.
Heat oil in a wok or frying pan over high heat and stir fry the chicken until opaque and half cooked. Remove from the pan and set aside.
Stir fry the chilies, garlic and ginger for a few seconds and then add back the chicken and give it a good stir. Add the mushrooms and the courgettes and stir for a couple of minutes. Then add the sauce and the bean sprouts and stir until the sauce thickens. Finally, add the cashews and the green onions and stir until mixed through.