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Peel and roughly chop the onion and garlic cloves. Remove the seeds from the bell pepper and cut them into chunks.
Clean the mushrooms with a mushroom brush or paper towel. Divide the mushrooms into quarters. Cut the spring onions into pieces of about 3 cm.
Mix soy sauce with sambal and chicken stock into a sauce. Heat a generous layer of sunflower oil in a wok.
Meanwhile, remove excess fat and muscle from the chicken breasts. Cut the chicken into small cubes and season with salt and pepper. Sprinkle the chicken pieces with cornstarch and make sure they are completely covered.
Deep fry the cashew nuts in the sunflower oil until golden brown. Transfer the cashews to a small bowl with a paper towel inside to remove any excess oil.
Then fry the chicken pieces in the sunflower oil for a few minutes and transfer it to a bowl with paper towels. Remove most of the oil from the wok so there's only a small layer left in it.
Fry the onion and garlic in the oil for a few minutes and then add the sauce. Let the sauce reduce for a few minutes, add the sugar and cook until the sauce has become quite thick.
Then add the bell pepper and mushrooms to the pan. Fry this for a few minutes and then stir in the fried chicken and cashews.
Heat everything together and stir in the spring onions at the last minute. Serve with rice or noodles, enjoy!