Boneless shredded chicken 250 gms.
Soy sauce 1 tbsp.
Ginger paste  1 tbsp.
Pepper 1 tsp.
Cornflour 1 tbsp.
Ginger  8 slices  
Spring onion finely chopped ¼ cup
Capsicum, chopped ¼ cup
Mushroom, chopped  ¼ cup
Oil for frying  As required
  
Salt  As required
For the Sauce  
Chicken stock  ¼ cup
Soy sauce  1 tbsp.  
Tomato sauce  3 tbsps.
Chili sauce  1 tsp.  
Vinegar 1tbsp.
Sugar ½ tsp.
Walnuts,fried and chopped 2 tbsps.
Cashewenuts, fried and chopped 2 tbsps.
Almonds, fried and chopped 2 tbsps.
Pepper ¼ tsp.
Salt  As required

1.Marinate the chicken with the soya sauce, ginger paste, pepper, salt and cornflour. Set aside for 15 minutes.
2.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.

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

4.Add all the ingredients for the sauce to the chicken and bring to a boil.

5.Add the stir fried vegetables to this and mix well.

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

7.Serve hot.

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