General Ingredients：
Cashew：20 pcs
Soaked black fungus ：10 pcs
Water chestnut：4
Chicken fillet：150 g
Snap pea：150 g
Ginger：3 slices
Rice wine：1 tbsp
Sauce：
Oyster sauce：1 tbsp
Water：2 tbsp
Corn starch：1 tsp
Chicken marinade：
Light soy sauce：2 tsp
Ground white pepper：1/2 tsp
Sesame oil：1 tsp
Step：
1、Cut chicken fillet into bite size and marinate for 15 minutes.
2、Remove strings from snap peas. Cut water chestnut into slices.
3、In a pan without oil, spread the cashew and toast it over low heat until its slightly brown and crispy. Transfer to plate and set aside.
4、Add 1 tsp of oil and sauté the ginger slices until fragrant. Add chicken fillet and stir-fry until the surface is cooked.
5、Add snap peas, black fungus, water chestnut and keep stirring. Drizzle in rice wine around the edge of the pan.