Crunchy Cashew Chicken | Wok Classic in 15 Min.

Pat the chicken breast filet dry and cut into bite-sized cubes or strips. Wash and seed the red bell pepper, then cut into bite-sized pieces. Wash the spring onions, cut the white and light green parts into approx. 2 cm pieces, and set the dark green parts aside to add later.

Finely chop the garlic cloves and ginger. For the wok sauce, whisk together the soy sauce, oyster sauce, sesame oil, honey, cornstarch, and 2–3 tbsp of water in a small bowl until the starch is completely dissolved.

Heat a wok or a large, deep frying pan. Toast the cashews without oil over medium heat for about 2–3 minutes until golden brown, then remove and set aside.