Marinate the chicken in 1 tbsp of soy sauce, the wine, sugar and salt for at least 20 minutes.
2.
Finely slice the mushrooms, discarding any tough stems.
3.
In a preheated wok heat some of the oil. Add the ginger and stir-fry until fragrant. Add the chicken and cook for 2 minutes until brown. Before it is cooked through remove and set aside.
4.
Clean the wok, heat the remaining oil and stir-fry the garlic until fragrant. Add the mushrooms and red pepper and stir-fry for 1 minute.
5.
Add 1 tbsp water and cook for 2 minutes, until the water has evaporated.
6.
Return the chicken to the wok and add the remaining soy sauce and the cashew nuts. Stir-fry for 2 minutes until the chicken is cooked.
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