Ingredients:

• 2 chicken breasts, diced
• 6 tablespoons corn oil or 6 tablespoons peanut oil
• 1/2 cup bamboo shoot, diced
• 1/2 cup green peppers or 1/2 cup green capsicum, diced
• 2 tablespoons hoisin sauce
• 1/4 cup cashew nuts

Marinate

• 2 tablespoons soy sauce
• 2 tablespoons water
• 2 teaspoons cornstarch or 2 teaspoons cornflour
• 2 teaspoons oil

Directions:

1. In a bowl add soy sauce, water, cornstarch and oil to form the marinade. Mix well until the cornstarch as dissolved.
2. Add to the marinate chopped chicken breasts, mix well cover and marinate for 1 hour in refrigerator.
3. Heat oil in Wok until hot, add bamboo shoots and green capsicum. Stir-fry for a few minutes.
4. Remove bamboo shoots and green capsicum with slotted spoon or any spoon which drains the oil back into the wok.
5. Drain marinate and add chicken to the wok. Quickly toss and turn.
6. When chicken is cooked or slightly brown add hoisin sauce. Continue to toss.
7. Return vegetables to work.
8. Serve over rice and sprinkle the cashew nuts.