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Mix Oyster, soy sauce, water, ginger, sugar, rice wine, and sesame oil as sauce and set aside.
Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
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Add another 1 tablespoon of cooking oil into the wok and saute bell peppers, onions, mushrooms, and celery utill soft.
Add the chicken meat back in.
Add in the cashew nuts and do a few quick stirs.
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