Ingredients  

• 500g chicken breast, cut into small pieces
• 250g mushroom, cleaned and sliced
• 2 bell pepper, cut into cubes
• 1 carrot, peeled, sliced
• 2 onion, chopped
• 3 garlic cloves, minced
• ginger 1 teaspoon
• 4tablespoons olive oil
• 1/2 teaspoon red chilli pepper flakes
• 2 spring onions, sliced
• salt to taste
• 1/2 teaspoon black paper
• 1/2 teaspoon red chilli powder
• 1 egg
• 2 tablespoons corn flour

SAUCE

• 1/3 cup soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vinegar
• 1 tablespoon brown sugar
• 1 tablespoon oyster sauce
• 2 teaspoons honey
• 1 teaspoon garlic powder
• 1 teaspoon sesame oil
• 3 tablespoons tomato ketchup

Instructions 

FOR THE SAUCE

• Combine soy sauce and cornstarch. Use a whisk, and mix until the cornstarch is completely dissolved.
• Add the rest of the ingredients to the soy sauce and cornstarch mixture. Mix until well incorporated. Add all the ingredients in the chicken and set aside.

FOR THE STIR FRY

• Heat a pan with oil. Add the chicken to brown and cook thoroughly. Push the chicken on one side of the pan, then add onion, garlic, and ginger, and saute for a minute or until the onion is tender.
• Add the rest of the vegetables, stir fry and cook until tender. Season with salt and red chilli pepper flakes then stir to combine.
• Add more soy sauce, Oyster sauce, tomato ketchup, and cashews/ peanuts stir until well mixed. Add green onions. Serve warm with steamed rice.