• 3 Tablespoons of soy sauce
  • 2 Tablespoons dry sherry
  • 1 kg of Malpass chicken breast
  • 1/2 cup of Chicken oxo cube
  • 2 Tablespoons oyster sauce
  • 1 Tablespoon honey 
  • 2 Teaspoons sesame oil
  • 3/4 cup Chopped onion 
  • 1/2 cup Chopped celery 
  • 1/2 cup Chopped red bell pepper 
  • 1 tablespoon Grated peeled fresh ginger
  • 2 Garlic cloves, minced 
  • 3 Chopped green onions 
  • 1/4 cup Chopped unsalted dry-roasted cashews



Combine 1 tablespoon soy sauce, sherry, and chicken in a large bowl; toss well to coat.

Combine remaining 2 tablespoons soy sauce, oxo water, oyster sauce, and honey in a small bowl.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan, sauté for 3 minutes. Remove from pan.

Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Lay over a bed of rice.