Stir-fry the seitan in the sunflower oil for 1 minute.
Add the wild mushrooms and stir-fry another 2-3 minutes.
Add the Kumar’s Stir-fry Spicy Kecap and stir-fry, together with the remaining ingredients, for another minute over medium heat.

Traditional Malaysian Spicy Kecap with Chicken

For one person
60 g Kumar’s Stir-fry Sauce Spicy Kecap
135 g Chicken thigh meat, cut into strips
50 g Shallots, chopped
50 g Green sweet pepper, cut into strips
15 g Raw cashews
15 g Sunflower oil

Heat the sunflower oil in a wok.
Add the chicken strips, shallots and cashews and stir-fry briefly.
Add the green pepper and stir-fry quickly along with the rest.
Add the Kumar’s Stir-fry Sauce Spicy Kecap and stir well to combine.

Presentation tip
Garnish with additional grilled cashews.