Ingredients:

• 250 gms – boneless shredded Chicken
• 1 tbsp – soya sauce
• 1 tbsp – Ginger paste
• 1 tsp – pepper
• 1 tbsp – Corn flour
• 8 slices – Ginger
• 1/2 cup – spring onion, finely chopped
• 1/2 cup – capsicum, chopped
• 1/2 cup – mushroom, chopped
• oil for frying
• salt as required
• For the sauce:
• 1/2 cup – Chicken stock
• 1 tbsp – soya sauce
• 3 tbsps – Tomato sauce
• 1 tsp – chilli sauce
• 1 tbsp – Vinegar
• 1/2 tsp – Sugar
• 2 tbsp – walnuts, fried and chopped
• 2 tbsp – cashewnuts, fried and chopped
• 2 tbsp – almonds, fried and chopped
• 1/2 tsp – pepper
• salt to taste

Method:

1. Marinate the chicken with the soya sauce, ginger paste, pepper, salt and corn flour.
2. Set aside for 15 minutes.
3. Heat some oil in a wok and stir fry the spring onions, ginger, capsicum, mushrooms and salt for a minute. Remove from heat when done.
4. In the same wok add the remaining oil and fry the marinated chicken. Cook till done.
5. Add all the ingredients for the sauce to the chicken and bring to a boil.
6. Add the stir fried vegetables to this and mix well.
7. Remove from heat and garnish with the cashew nuts, walnuts and almonds.
8. Serve hot.