250 gms boneless shredded chicken
1 tbsp soya sauce
1 tbsp ginger paste
1 tsp pepper
1 tbsp cornflour
8 slices -ginger
¼ cup spring onion, finely chopped
¼ cup capsicum, chopped
¼ cup mushroom, chopped
oil for frying
salt as required

For the Sauce:
¼ cup chicken stock
1 tbsp soya sauce
3 tbsps tomato sauce
1 tsp chilli sauce
1 tbsp vinegar
½ tsp sugar
2 tbsp walnuts, fried and chopped
2 tbsp cashewnuts, fried and chopped
2 tbsp almonds, fried and chopped
¼ tsp pepper
salt to taste

1. Marinate the chicken with the soya sauce, ginger paste, pepper, salt and cornflour.

2. Set aside for 15 minutes.

3. Heat some oil in a wok and stir fry the spring onions, ginger, capsicum, mushrooms and salt for a minute and remove from heat when done.

4. In the same wok add remaining oil, and fry the marinated chicken and cook till done.

5. Add all the ingredients for the sauce to the chicken and bring to a boil.
Add the stir fried vegetables to this and mix well.

6. Remove from heat and garnish with the cashewnuts, walnuts and almonds.

Serve hot.