Ingredients:

2 boneless chicken breasts
3 tablespoons rice wine or dry sherry
2 teaspoons chopped ginger
2 onions, diced
1 teaspoon chopped garlic
2 green peppers, halved
100g mushrooms
200g cashew nuts
Peanut oil

Sauce:
4 tablespoons oyster sauce
1 tablespoon ketchup
Chinese spice mix, sugar and pepper

Preparation

Fry the garlic and onions in peanut oil in a wok.
Gradually add all the ingredients (except the sauce) to the wok and simmer over a low heat for about 30 minutes.
Add the ingredients for the sauce and bring to the boil.
Cook for 5-7 minutes.
Serve with rice.