Save yourself from the trip to your local Chinese food restaurant, and make this authentic dish right at home with the freshest of ingredients! This recipe makes some extra sauce, so you have plenty for your rice.


1 tablespoon peanut oil

1 teaspoon sesame oil

1 lb boneless skinless chicken breast, cubed

½ onions, 1-inch squares

1 carrot, peeled, g=halved and sliced

1 red bell pepper, 1-inch squares

4 dried Chinese mushroo0ms,

Soaked and quartered

3 garlic cloves, minced

½ cup cashew nuts

¼ cup soy sauce

2 tablespoon oyster sauce

1 teaspoon dry mustard

2 teaspoons sugar

2 teaspoons chili paste with soybean

½ teaspoons cornstarch


Heat Peanut and Sesame Oil in Wok over med-high heat.

Fry Chicken until outsides are cooked, ie, all pink is no longer seen, about 1-2 minutes.

Add Onions and Carrots and cook until slightly softened, about 2 minutes.

Add Red Bell Peppers, Mushrooms, and Garlic and cook for 1 minute.

Add Cashew Nuts and cook for 1 minute, taking care not to burn the nuts.

Add sauce: Soy Sauce, Oyster Sauce, Dry Mustard, Sugar, Chili Oil, and Cornstarch; bring sauce to boil (to activate cornstarch) and remove from heat.

Ingredients are available at Al-Fatah Store, Jalal Sons, Hyper Star Mall.