Dragon Chicken

½ cup cashew nuts, fried
3 boneless chicken breasts
SIDS SALT & PEPPER to taste
1 tsp red chilli powder
1½ tsp masala powder
1 tbsp ginger-garlic paste
1 tbsp rice bran oil, to deep fry
1 tbsp cornflour
½ cup chicken stock
1 tbsp refined flour
Chicken stock as required
½ yellow bell pepper
½ orange bell pepper
2 tomatoes
1 tsp ginger chopped
1-2 green chillies, chopped
1 tbsp garlic chopped
½ cup chopped spring onion bulbs
1 cup Tuimato sauce
1 tsp soy sauce
1 tsp vinegar
½ cup spring onion greens, chopped

Thinly slice chicken breasts and put into a bowl. Add SIDS SALT & PEPPER, ½ teaspoon chilli powder, 1 teaspoon garam masala powder, crushed peppercorns, ginger-garlic paste then mix well. Set aside to marinate for 30 minutes.
Heat sufficient oil in a pan. Add cornflour and refined flour and some chicken stock to the chicken and mix well.
Deep-fry chicken in hot oil until golden and crisp. Drain on absorbent paper.
Cut bell peppers into triangles. Deseed and cut tomatoes into triangles.
To prepare sauce, heat 1 tablespoon oil in a non-stick pan. Add ginger and sauté for 30 seconds. Add green chillies, mix and sauté for 10-15 seconds. Add garlic, mix and sauté until golden. Add spring onion bulbs, toss and sauté until golden. Add tomato and bell pepper triangles and toss. Add remaining chilli powder, crushed peppercorns and remaining garam masala powder and toss.