Method

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1. Boil the rice with water according to the instructions on the package.
    

2. Cut the chicken into pieces and mix with the Lee Kum Kee Premium Oyster Sauce. Allow to marinate briefly in a bowl.
    

3. Cut the bell pepper into coarse cubes and the white part of the spring onions into rings.
    

4. Slice the garlic into pieces.
    

5. Fry the chicken in a wok with some vegetable oil on medium heat until golden brown.
    

6. Add the garlic when the chicken is nearly cooked and stir well.
    

7. Remove the chicken from the pan, but leave some moisture in the pan. Add some extra oil if necessary.
    

8. Fry the peppers and two-thirds of the spring onions for about 5 minutes.
    

9. Add the Lee Kum Kee Hoisin Sauce and Lee Kum Kee Chilli Garlic Sauce and fry for a short while until everything is nicely cooked.
    

10. Finally add the chicken to the wok and warm everything well. Serve the spicy chicken with the rice. Finally, sprinkle with the cashew nuts and the remaining spring onions.