Method

1. Cut the chicken into 1/2 inch cubes. Combine it with 5gm salt and cornflour, garlic, ginger, soya sauce, wine, sugar, chilli paste, ajinomoto in a small bowl and keep the mixture for 20 minutes.
2. Wash the cashewnuts in warm water.
3. Dissolve together tomato puree, salt and stock.
4. Heat oil in a work or skillet.
5. When it is hot, add the chicken cubes, capsicum, cashewnuts and stir to keep them from sticking.
6. When the chicken turns white, in about 10 seconds, add the stock mixture and stir. When the cornflour is cooked, sprinkle with sesame oil.
7. Serve garnished with sprouted green gram, accompanied with cashew fried rice.

Portion size: 300 gm chicken and 300 gm rice.
Portions : 4.