500 grams chicken breast fillet, sliced
1 / 2 cup bamboo shoots, sliced
1 tablespoon peanut oil
4 spring onions, sliced
2 teaspoons ginger, grated
1 red bell pepper, sliced
2 tablespoons soy sauce
1 to 2 tablespoons sweet chili sauce
100 grams cashew nuts, roasted
Heat oil in large frying pan or wok. Stir-fry spring onion and ginger over high heat for 30 seconds. Add chicken and stir-fry in small batches over high heat or until chicken has browned but not cooked through.
Add bamboo shoots and bell pepper; stir-fry over high heat for 2 minutes. Add soy, chili sauce and cashews and stir until chicken is cooked through.