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Slice the chicken and velvet but sprinking all the marinade ingredients and mixing thoroughly. Set aside for about 25 minutes.
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Prepar the vegetables - thinly sliced carrots, slice celery and roughly chop onion and broccolli.
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Now make the gravy - mix all the ingredients into the chicken stock. Stir until all cornflour dissolved.
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Heat the wook - medium-high heat. Add cashews, stir until slightly brown, then remove and set aside in a dish.
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Fry the chicken - in batches. Make sure cooked through. Then take out and put aside in a dish.
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Fry the vegetables - carrots first for 2 mins, then add onion and celery and fry for 30 seconds more.
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Add back in both chicken and cashews. Stir fry for 2-3 mins. Add broccoli and bamboo shotts - stir fry 2-3 mins more.
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Now add the sauce, stirring constantly until it thickens.
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Serve with boiled rice.