400g macaroni pasta, boiled al dente
10 dried chilies, cut slantwise
6 cloves garlic, finely minced
1 small red + green capsicum, diced
1 cup roasted cashewnuts
4 stalks spring onion, cut ½ inch
¼ cup oil
Chicken Ingredients (marinate 30 mins)
500g chicken breasts, diced ½ inch
2 tbsp oyster sauce
3 tbsp cornflour
White pepper powder to taste
Sauce Ingredients (combined)
3 tbsp hoisin sauce
3 tbsp tomato sauce
3 tbsp chili sauce
2 tbsp thin soy sauce
1 tbsp dark soy sauce
2 cups water
1 tbsp cornflour, mixed with 1 cup water
Salt, ground black pepper, sugar to taste
- Heat 2 tbsp oil, fry marinated chicken until done, remove.
- Add remaining oil, fry dried chilies until fragrant.
- Add garlic, red and green capsicum. Stir well.
- Add sauce ingredients, cook until boiling.
- Add chicken, stir until sauce thickens.
- Serve with macaroni pasta and garnish with cashewnuts and spring onions.
Cooking Time: 20 mins
No of Servings: 10
