• For the sauce:

• 3 cups water or 750 ml
• 2 tablespoons soy sauce
• 1 tablespoon sweet chili sauce
• 1 teaspoon sugar
• 1 teaspoon fresh ginger, chopped
• 2 cubes MAGGI® Chicken Bouillon
• 3 tablespoons corn flour

• For the stir-fry:

• 2 tablespoons vegetable oil
• 500 g chicken breast fillets, sliced
• ¾ cup broccoli or 100 g, cut into small florets
• 1 small yellow capsicum pepper or 100 g, cut into medium cubes
• 1 small red capsicum pepper or 100 g, cut into medium cubes
• 1 cup mushrooms or 100 g, cut into quarters
• 1 medium onion or 125 g, cut into medium cubes
• ½ cup unsalted cashew nuts or 75 g, toasted

Preparation

Combine all sauce ingredients in a saucepan. Bring to boil with stirring until the sauce thickens. Set aside.

Heat vegetable oil in a large non-stick saucepan or a wok and fry chicken slices for 4 minutes or until they become golden brown in color. Add all vegetables and stir for another 2 minutes.

Fold the boiling sauce on top and bring to boil then simmer on low heat for 1 minute. Add the cashew nuts and stir.