Ingredients
-
1
-
1
-
1
-
1
-
1
-
1
-
3
-
8
-
1
-
1
-
3
-
0.5
-
2
-
1
-
1
Steps
|
1
Done
|
Add the brown sugar in a small bowl, 1 teaspoon of soy sauce, the rice vinegar, and sesame oil. |
|
2
Done
|
Grate the ginger root. Whisk everything and set aside the sauce mixture. |
|
3
Done
|
Heat the vegetable oil in a skillet and cook the chicken cubes until they turn opaque white. |
|
4
Done
|
Add the bell pepper. Season with salt and pepper. Stir. |
|
5
Done
|
Crush the garlic and add it to the skillet. Cook for 1-2 more minutes. |
|
6
Done
|
Add the white wine and, when it starts simmering, add the sauce mixture. Stir and cook further. |
|
7
Done
|
Combine the cornstarch with the remaining soy sauce and then pour this mixture into the skillet. |
|
8
Done
|
Throw in the cashew and the peanuts. Stir. |
|
9
Done
|
If the sauce is too thick, add 2-3 tablespoons of water. |
|
10
Done
|
Cover the skillet and let it simmer for 10 minutes to reduce the sauce. |
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