Spicy Cashew Nuts Chicken with Kung Pao Sauce

It's been ages since I cook cashew nut chicken.This dish is a popularActually cashew nut,almond nut and peanut(kong pau) cooking style and technique are similar especially the taste of the sauce .To make this easy and simple dish, I used Lee Kum Kee ready pack Kong Pau sauce to make this cashew nut chicken.Beside that I used one of my favorite vegetable: chayote.I like the crunchiness texture of this vegetable.It's up to the individual cook to use their own desire vegetable or meat to make this kind of  easy dish at home.

Ingredients:
1 lb chicken tender,cut cube + 1tbsp chicken bouillon powder
1 chayote,diced ( vegetable look like pear shape)
3 serrano pepper,diced
1 large onion,peeled and diced
3 broccoli stalks,peeled and diced
10 dried chili pepper*optional*
1 pack Lee Kum Kee Kung Pau sauce (8 oz)
salt or soy sauce to taste
1 tbsp sugar
1 tbsp minced garlic
1 cup roasted cashew nuts
2 tbsp oil

Method:

1:Heat wok with oil at medium high heat with garlic and dried chili pepper.Stir-fry  for 30 seconds before add in chicken.Stir the chicken for 1 minute ,add in the kung pao sauce.

2:Add in all the diced vegetable,increase heat to high.Keep stirring all the ingredients well.Check the seasoning if salt needed.

3:Dish out ,top with roasted cashew nuts.Serve warm with rice.