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Home » Asian » 20-minute chicken and cashew nuts with peppers

20-minute chicken and cashew nuts with peppers

20 Oct 20

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Pinterest image of chicken and cashew nuts with peppers from above
A Pinterest image of cashew chicken stir-fry from above with chopsticks
Pinterest image of a closeup of a chicken cashew stir-fry

No need to call for takeout. This 20-minute easy cashew chicken recipe is quick, colourful, and healthy. Most importantly, it’s delicious every time!

Closeup of chicken cashew nuts and peppers with rice on a rectangular white plate

One of my favourite dishes to order from a Chinese takeaway has always been something along the lines of this chicken cashew stir-fry.

Asian restaurants are generally very good here in Australia. But I love that I can make a pretty good effort at my own version of this delicious meal in under half an hour!

Why this is better than takeout (or at least as good!)

  • I don’t claim that this is a completely authentic chicken and cashew nut recipe. But hey, so what? It’s delicious, colourful and healthy. And did I mention it’s on the table in just 20 minutes? Less time than you could order a takeout, right?
  • This recipe contains generous amounts of all the major components – chicken, peppers, onions, crunchy cashew nuts, and of course the yummy sauce.
  • Speaking of the sauce, it contains a ‘secret ingredient’. Well, not so secret really, but it takes the dish from good to delicious.
  • Another simple trick gives you super tender and tasty chicken. Just marinate the chicken in a little corn starch / corn flour and rice wine vinegar while you’re preparing all the other ingredients.

Preparing the ingredients

There are 4 simple components to this stir-fry: chicken, vegetables, sauce, and of course the all-important cashew nuts. When making any stir-fry, I always prepare everything first. You can even do this earlier in the day to get ahead.

chicken: You can use either chicken breast or thigh. I like to chop the chicken into small bite-sized pieces. While you’re preparing everything else. pop the bits of chicken into a bowl and stir through a teaspoon of corn flour / corn starch and a teaspoon of rice wine vinegar.

vegetables: Crush or slice some ginger and garlic. Chop up a whole onion into chunks. Then slice 2 peppers (I like 1 red and 1 green) into bite-sized chunks. Finally, slice a few spring onions / salad onions, ready to stir through at the end.

sauce: I keep the sauce for my cashew chicken simple but with a good balance of flavours. You’ll need oyster sauce, soy sauce, rice wine vinegar, sesame oil, sugar, salt and water. Plus… can you guess what the ‘magic’ ingredient is? It’s Chinese 5 spice! I call it ‘magic’ because to me it’s what gives your cashew chicken its distinctive (and very delicious) Chinese flavour.

cashew nuts: Stir them through at the end so that they get coated in the sauce but stay crisp and delicious.

Bringing your stir-fry together

Collage of 6 photos showing how to make chicken and cashew nuts with peppers

Step 1: Stir-fry the chicken until just cooked through. Remove from the pan.

Step 2: Stir-fry the rest of the veggies.

Step 3: Add the chicken back into the pan. Pour over the sauce and let cook for a few more minutes.

Step 4: Briefly toss through the spring onions / salad onions and cashew nuts.

Step 5: Serve immediately. I prefer rice, but noodles would be delicious too.

Once you’ve added the sauce and tossed everything together, your kitchen will even smell like you’ve just brought takeout home!

A pan of chicken with cashew nuts and peppers

How to serve it

This chicken and cashew nut stir-fry is best served immediately. I prefer to serve it in bowls over rice but noodles go really well too.

Somehow I also think it tastes better eaten with chopsticks, but no judgement if you prefer a knife and fork!

Variations

I love making this recipe with the crunchy, colourful peppers. You can however very easily make it with different vegetables.

All of these possibilities would work well:

  • snow peas / mange-tout
  • zucchini / courgette
  • broccoli (chopped into small pieces and stir-fried until tender)
  • thin rounds or batons of carrot
  • asparagus, chopped into short lengths

Got leftovers?

Leftovers will keep really well in the fridge in a sealed container for a few days. You can even freeze them if you like for another week.

If you think you’re going to have leftovers, however, it’s best to anticipate this. Here’s why: cashew nuts don’t reheat very well. They tend to lose their crisp.

To get around this, take the food you don’t think you’ll eat out of the pan BEFORE adding the nuts. Then just add half of the amount of cashew nuts stated in the recipe to the food you’re about to eat.

This way you can reheat the leftovers and THEN stir through more crunchy cashew nuts!

Cashew allergy in the house? I think this recipe would also work well using peanuts instead of cashews!

More easy Asian meals

  • 15 minute Thai basil pork stir fry (delicious!)
  • 30-minute chicken pineapple stir-fry (another better-than-takeout Chinese classic!)
  • Perfect Thai chicken and butternut squash curry (On the table in 40 minutes and makes a TON. We ALWAYS have some of this in our freezer!)
  • Sticky and delicious 15 minute Shanghai chicken
  • Perfect Mee Goreng (spicy Indonesian noodles)
  • Or take a look at all my Asian recipes!

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A pan of chicken with cashew nuts and peppers

20-minute chicken and cashew nuts with peppers

A homemade version of the classic Chinese takeout chicken and cashew nuts with peppers. The magic ingredient in this is Chinese five spice. Make it once and it'll become a family favourite!
5 from 3 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 10 mins
Cook Time 10 mins
Cuisine Chinese
Servings (click to change) 4

Equipment (affiliate links)

  • wok
  • Chinese bowl set
  • chopsticks

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml

For the stir-fry

  • 2 chicken breasts or 4 thighs, cut into smallish pieces
  • 2 teaspoons cornstarch (UK/Australia = cornflour)
  • 1 teaspoon rice wine or rice wine vinegar (I just use whichever I have)
  • 2 peppers (US bell peppers, Australia capsicum) preferably one green & one red, chopped into big(ish) pieces
  • 2 garlic cloves crushed or sliced thinly
  • 5 cm-long piece of fresh ginger peeled and sliced into small pieces
  • 1 large onion chopped into chunky pieces
  • 4 spring onions/scallions finely chopped (optional)
  • ½ cup cashew nuts roasted unsalted are best

For the sauce

  • 2 tablespoons oyster sauce
  • 1½ teaspoons soy sauce
  • 1 teaspoon rice wine or rice wine vinegar
  • ¼ teaspoon sesame oil
  • 1 teaspoon Chinese five-spice
  • 1 teaspoon sugar brown or white are both fine, or use honey if you prefer
  • 6 tablespoons water
  • ½ teaspoon salt
Prevent your screen from going dark

Instructions
 

  • ‘Marinate’ the chicken in a bowl with the cornstarch and 1 teaspoon of rice wine/rice wine vinegar while you prepare the other ingredients.
  • Prepare the sauce by whisking together all of the ingredients in a medium-sized bowl, then set aside.
  • Heat up a wok or heavy-based wide pan with about a tablespoon of vegetable oil. Then stir fry the chicken pieces for a few minutes until they are just cooked. Take the chicken out of the pan, put it onto a plate and set aside.
  • Add a little more oil to the pan and stir fry the peppers, garlic, ginger and onion together for a few minutes on a high heat.
  • Add the chicken back into the pan along with the sauce and cook for a few more minutes until the sauce has thickened slightly and the chicken is cooked through.
  • At the last minute, add in the cashew nuts and spring onions/scallions. Give everything a final quick stir. Serve immediately with rice or noodles.

Notes

As with any stir-fry, I highly recommend preparing all the ingredients and whisking together the sauce before you start cooking. Then it’s just a case of cooking the meat, taking it out of the pan, cooking the veggies, then tossing everything together with the sauce. 
Chicken breast or thighs? Your  choice, honestly! I used to mostly make this with breasts, but these days I usually buy thighs because they’re cheaper. Just trim the thighs to get rid of any excess fat.
A note on the cashew nuts: I’d recommend only making as much of this as you need for one meal because the cashew nuts go a little soft when re-heated. Another option is to sprinkle the cashew nuts over each dish as you serve it so that if you have any leftovers your nuts will be safe.
Alternatively, take the food that you think you aren’t going to eat today out of the pan BEFORE adding the cashew nuts. This way you can reheat any leftovers without the cashews and stir them in afterwards so that they are nice and crisp. 

Nutrition

Calories: 275kcalCarbohydrates: 17gProtein: 29gFat: 11gSaturated Fat: 2gCholesterol: 72mgSodium: 803mgPotassium: 753mgFiber: 3gSugar: 5gVitamin A: 374IUVitamin C: 55mgCalcium: 45mgIron: 2mg
Tried this recipe?Let me know if you liked it!

By Helen all recipes, Asian, chicken, gluten free, healthy, main meals, meat dishes, mid-week, one-pot

Comments

  1. Alyssa @ My Sequined Life says

    30 Jul 14 at 5:10 pm

    I love everything about this, Helen! Usually I feel a bit like Goldilocks with take-out meals, either too much sauce, too salty, a little too gloopy, etc. Making it at home would solve those problems! I also love Chinese five spice powder. I’m definitely making this one soon!

    Reply
    • Helen says

      31 Jul 14 at 3:11 pm

      Ooh, I really hope you do make it, Alyssa … and let me know what you think! I love your ‘Goldilocks’ comment! I totally get what you mean … I can’t think of many Chinese takeaway dishes I’ve had that have been perfect.

      Reply
  2. Allison says

    30 Jul 14 at 4:47 pm

    Wait, you’ve been to China as well! I want your life! You must have get so much inspiration from all of your meals around the world. I think travellers are the best cooks 🙂

    I love that you made you own Chinese takeaway. I don’t necessarily like how actual Chinese takeaway makes me feel, so I’m always looking to recreate those flavours at home. Something about that sticky sauce is so addictive! Sometimes I actually crave sesame oil! It’s weird, but so good. Great recipe and photos, Helen, as always!!!

    Reply
    • Helen says

      31 Jul 14 at 3:14 pm

      Yes, isn’t sesame oil just the best? I really love the strong nutty flavour it has. I do love travelling, and have been to quite a few places, but there are still plenty more places I’d like to visit in the future. I think it’s going to be a while now, though, before I can do that …
      Thanks for the lovely compliements, Allison (again!) 🙂

      Reply
  3. Tandy | Lavender and Lime says

    30 Jul 14 at 9:49 am

    I shall remember to stay away from yak milk – thank you! I am not big on Chinese take away’s but I am going to make a version of this tonight as something different is always good and I have chicken waiting for some inspiration 🙂

    Reply
    • Helen says

      30 Jul 14 at 12:08 pm

      Oh, how exciting that you’re going to make this! 🙂 I really hope you enjoy your meal, Tandy! 🙂

      Reply
  4. Jessica @ Jessiker Bakes says

    30 Jul 14 at 5:43 am

    I love trips that show me the best food locations in new places haha! This is definitely better than takeaway and looks delicious!! Love the time and effort you put into it :).

    Reply
    • Helen says

      30 Jul 14 at 12:09 pm

      Thank you so much, Jessica! It was delicious, indeed!

      Reply
  5. Judit @ Glamorous Bite says

    30 Jul 14 at 4:34 am

    What a fabulous experience you have had Helen (with chicken heads and all)! We do not have a very good Chinese restaurants near by here in Santa Barbara. This is one of my favorite Chinese dish and now I can make it anytime. Just love your delicious recipe 🙂
    Cheers,
    J

    Reply
    • Helen says

      30 Jul 14 at 12:11 pm

      Hi, Judit! So glad you like this dish! I think it’s going to become one of my favourite go-tos when I’m lacking inspiration for our evening meal. It was always one of my favourites to pick from a takeaway menu, too, so I was excited to find an easy recipe for it that works.

      Reply
  6. Cindy @ Pick Fresh Foods says

    30 Jul 14 at 3:27 am

    Wow, Helen that sounds like a fantastic experience. I was in Japan for a couple of weeks and made it my mission to try as much food as possible.
    I love your recipe and 5 spice is so delicious! I can’t wait to try this 😀

    Reply
    • Helen says

      30 Jul 14 at 12:12 pm

      Ohhh, Japan is definitely on my travel bucket list! I’m not sure most Japanese food is so easy to ‘throw together’ at home, so maybe it’s best to go there to experience the real deal! 🙂

      Reply
  7. Connie @ Sprig and Flours says

    30 Jul 14 at 2:54 am

    I once visited China too! I can’t believe it has almost been 9 years since I was there. I loved the food there so much! After visiting China, I spent some time in Thailand and oh my god, the food there is amazing as well. I’d go back just for a meal! I’ll have to make this delicious dish to tide me over until my next visit (:

    Reply
    • Helen says

      30 Jul 14 at 12:13 pm

      Hello, Connie! Thanks so much for passing by! 🙂
      I absolutely adore Thailand and the wonderful food there, especially the street food. I would go back there tomorrow if I could just to have dinner! So glad you like this dish … I hope you do get around to making it some time. It’s my new favourite!

      Reply
  8. Lorraine @ Not Quite Nigella says

    30 Jul 14 at 1:28 am

    That looks good! And it’s so easy and much better for you than getting takeaway too 🙂

    Reply
    • Helen says

      30 Jul 14 at 12:14 pm

      Yes, once you’ve got all the different bottles of sauces and oils it takes no time at all to throw together. Glad you like it, Lorraine!

      Reply
  9. Meggan Hill says

    29 Jul 14 at 6:08 pm

    This sounds so delicious, Helen! I make a pretty good Chicken Teriyaki that is better than take-out. Crab Rangoon is my go-to takeout dish to make at home if only so I can have 7x as many rangoons to devour. 🙂 I love how colorful and flavorful your dish is! Can’t wait to share it all over the place.

    Reply
    • Helen says

      30 Jul 14 at 12:16 pm

      Hi, Meggan! Ooh, is your teriyaki on your blog? I think I’ll hope on over there and check it out if so because that sounds delicious. I’ve never tried crab rangoon (or even heard of it, to be honest, so there’s some homework for me today!) but I love crab so I bet I’d be a fan. Thanks so much for sharing … you’re such a sweetheart!

      Reply
  10. Archana @ The Perfect Zest says

    29 Jul 14 at 5:03 pm

    that looks so good and fresh – I could easily swap chicken for tofu in it! I love Chinese food.

    Reply
    • Helen says

      29 Jul 14 at 5:21 pm

      You’re right, you totally could put tofu in this! Prawns would be good, too, I think. 🙂

      Reply
  11. [email protected] Olives & Garlic says

    29 Jul 14 at 5:12 am

    I would love to visit China some day. As much as I love Chinese food, I rarely eat it out. I do however cook it a lot at home. This looks delicious Helen. Pinned!

    Reply
    • Helen says

      29 Jul 14 at 5:23 pm

      I love to cook Asian dishes, but I always go for ‘safe and easy’ dishes like this one. I was amazed how tasty this was though for something so simple. So glad you like it (and yes, you must visit China some day!)

      Reply
  12. Julie @ This Gal Cooks says

    29 Jul 14 at 3:35 am

    It sounds like you’ve had many great experiences in different parts of the world, especially when it comes to food! This dish looks great – fresh and probably a lot healthier than take out. Pinned. Thanks for sharing, Helen. Hope you have a great week!

    Reply
    • Helen says

      29 Jul 14 at 5:26 pm

      I absolutely love travelling, Julie. I’ve only done trips here and there, though – I’d love to do a proper round-the-world thing, but not sure I’ll get that chance any time soon! So glad you like the dish. I actually made this again tonight and it was just as good – it’s so tasty for relatively little effort. Hope you have a great week, too!

      Reply
  13. Pamela @ Brooklyn Farm Girl says

    29 Jul 14 at 12:47 am

    This sounds like one perfect dinner to me! Need to try this asap!

    Reply
    • Helen says

      29 Jul 14 at 2:12 am

      Thanks, Pamela! I’m sure you have plenty of lovely peppers hanging out in your garden to make this with!

      Reply
  14. Mariana @The Candid Kitchen says

    28 Jul 14 at 11:15 pm

    This dish takes me back to childhood memories, it was my dad’s favourite dish, he used to cook it for us all the time, with loads of dark soy sauce!!!

    Reply
    • Helen says

      29 Jul 14 at 2:13 am

      Ooh, really?! That’s wonderful … so happy to have transported you back to happy memories. 🙂

      Reply
  15. Pam says

    28 Jul 14 at 11:11 pm

    It sounds like China was fun to visit. This dish looks WAY better than takeout. YUM.

    Reply
    • Helen says

      29 Jul 14 at 2:14 am

      Thank you so much, Pam … it really was a lot better. Cooking it again tonight! Mmmm …

      Reply
  16. cheri says

    28 Jul 14 at 9:28 pm

    Hi Helen, once again a great story, you should write a book. Anyway love Chinese five spice, there is no other ingredient like this one. Great recipe today I often check out Bee’s site as her recipes are wonderful. Happy Monday!

    Reply
    • Helen says

      29 Jul 14 at 2:15 am

      What a compliment! I think I’ll still to blogging for the moment, though. 😉
      Bee’s site is great, isn’t it? I always pop over there when I’m in the mood for an Asian meal.

      Reply
  17. Dannii @ Hungry Healthy Happy says

    28 Jul 14 at 9:13 pm

    China sounds amazing. I would love to visit one day.
    I always think that homemade chinese food tastes better than the stuff that we can order from round here. Loving the sound of this dish too.

    Reply
    • Helen says

      29 Jul 14 at 2:15 am

      Oh, do visit China some day! I’d love to go back and have a little more time to explore. So glad you like the dish! 🙂

      Reply
  18. Denise | Sweet Peas & Saffron says

    28 Jul 14 at 8:13 pm

    This looks like my kind of meal- fresh, packed with veggies, and CASHEWS! Yum! And yak-milk? Ew…bet it tasted as good as it sounds!

    Reply
    • Helen says

      29 Jul 14 at 2:16 am

      Glad you like it, Denise! It’s my current favourite meal! And yes, don’t ever try that yak milk, unless you like drinking melted butter!

      Reply
  19. Shashi @ runninsrilankan says

    28 Jul 14 at 7:25 pm

    I would so love my kitchen to smell like a Chinese takeaway – Helen, this sounds wonderful! That sauce sounds incredible – I don’t have any go to Chinese recipes – but maybe if I adopt yours that might change?!! 🙂

    Reply
    • Helen says

      29 Jul 14 at 2:18 am

      Ooh, well I really hope you do like this enough for it to become your go-to Chinese meal, Shashi! The sauce was indeed lovely … not too heavy and very tasty!

      Reply
  20. Natalie @ Tastes Lovely says

    28 Jul 14 at 7:10 pm

    I always love reading about your travels Helen! You’ve been to so many places. You inspire me to travel the world more. Just as soon as I win the lottery, *wink*.

    This cashew chicken sounds so yummy! Love all the bright and pretty colors.

    Reply
    • Helen says

      29 Jul 14 at 2:19 am

      Sending you over a lottery ticket, Natalie! Wouldn’t that be wonderful – to travel the world on someone else’s money1!
      So glad you like the dish … it was very yummy indeed (making it again tonight!)

      Reply
  21. marcie says

    28 Jul 14 at 6:39 pm

    I’d much rather eat homemade take-out…does that even make sense? 🙂 I know I would like this meal better than most Chinese takeout — it’s probably by least favorite thing to get because most of the time it’s like you said…underwhelming. This meal looks delicious and full of flavor, Helen! Can I place an order? 🙂

    Reply
    • Helen says

      29 Jul 14 at 2:20 am

      Haha … one dish of number 34 coming up … in about a handy two weeks!! Luckily it’s super easy to make for yourself, Marcie! 🙂

      Reply
  22. Davida @ The Healthy Maven says

    28 Jul 14 at 5:26 pm

    This looks fabulous and far better than any take-out I could get around here!

    Reply
    • Helen says

      29 Jul 14 at 2:20 am

      Thanks so much for saying so, Davida! (and for popping by!) 🙂

      Reply
  23. Consuelo - Honey & Figs says

    28 Jul 14 at 4:56 pm

    Oh wow Helen – this does look better than takeaway indeed! I love the sound of that gorgeous sauce, and the cashews are a brilliant healthy addition. What a perfect dinner!

    Reply
    • Helen says

      29 Jul 14 at 2:22 am

      Thanks so much, Consuelo (blush). I loved that it was healthy, quick and tasty! 🙂

      Reply
  24. Shelley @ Two Healthy Kitchens says

    28 Jul 14 at 4:48 pm

    Oh, I just love this easy, healthy version of a takeaway classic! And I so enjoyed the story of your trip to China! My brother and his wife lived in Hong Kong for a couple of years, and my husband and I traveled with them to Beijing about 15 years ago, back before it had been somewhat de-smogged and glamourized for the Olympics. We had some incredible eating adventures through back alleys and very-non-modernized little neighborhoods – so many delicious experiments! So glad to have this recipe to try … and reminisce about the flavors of China! Can’t wait to pin! 😀

    Reply
    • Helen says

      29 Jul 14 at 2:24 am

      Thanks so much, Shelley! So happy that you like this and that it took you back to your own travels … I read a wonderful book way back about the seedy back-alleys of Hong Kong many many years ago (I think it’s all been cleaned up now) but I bet there was some wonderful food to be found there among all the awfulness. 🙂

      Reply
  25. lori @ TheHealthMinded.com says

    28 Jul 14 at 3:48 pm

    There is nothing like a pan of colorful peppers in a black skillet! The contrast in your photo is so lovely. This is a great recipe to showcase all the fresh peppers at the farmers’ markets around with summer here in the US.

    I bet the 5 spice is a great addition. WIll try it this week! Thanks!

    Reply
    • Helen says

      29 Jul 14 at 2:25 am

      So happy that you’re going to try this, Lori … that is my very favourite thing to read! I really hope you like it. I just love that’s it’s so easy but also healthy and tasty, too. Win win, really! (plus .. cashews … mmmm)

      Reply
  26. Karla says

    28 Jul 14 at 3:37 pm

    Helen I love when you write about places you´ve been before. Traveling is such an incredible thing!
    This dish is so colorful and seems delicious. I need to go to my asia shop and get some of these lovely chinese sauces =D

    Reply
    • Helen says

      29 Jul 14 at 2:27 am

      Thank you so much, Karla! You’re so right about travelling … I wish I could travel all the time … just not so sure about the flying part! 😉
      So happy you like the dish. Fortunately, there aren’t too many odd ingredients in there so I hope you manage to find them all!

      Reply
  27. Laura @ Raise Your Garden says

    28 Jul 14 at 3:32 pm

    I just love all the peppers in this stir-fry Helen, oh, the color is popping!! And cashews in stir-frys are absolutely necessary. But you nailed it, they get so soggy the next day so get sprinkled on top. I can actually make a pretty mean stir-fry although I don’t overall love cooking. And the name, better than takeaway, love it. China sounds amazing, is there anywhere you haven’t been! Stop by and see us in Niagara Falls sometime, we’ll give you the grand tour!!!

    Reply
    • Helen says

      29 Jul 14 at 2:29 am

      Ooh, what an offer, Laura! Thank you and I might just take you up on it some day!
      So happy that you like the stir-way. My husband is usually stir fry king, but I think I managed to impress even him with this one! 🙂

      Reply
  28. Gayle @ Pumpkin 'N Spice says

    28 Jul 14 at 3:22 pm

    Your experience in China sounds amazing, Helen! I’m sure you learned so much about the culture. And the food sounds delicious, too. I bet this chicken stir-fry rivals what you’ve eaten in China! The sauce sounds amazing. I’ve only made a few stir-fries before, so this is going on my list to try out!

    Reply
    • Helen says

      29 Jul 14 at 2:29 am

      Oh, please do try it out, Gayle. It’s so so easy and tasty and makes a huge big pan, too. Let me know if you do try it … 🙂

      Reply
  29. Eva says

    28 Jul 14 at 7:30 pm

    J’aime beaucoup cette recette Helen, avec mon mari on adore aller au restaurants chinois. Tu as de la chance d’avoir découverte cette culture du prés 😉

    Reply
    • Helen says

      29 Jul 14 at 2:17 am

      Merci, Eva! J’aimerais bien retourner au Chine un jour! 🙂

      Reply
  30. Joanne says

    28 Jul 14 at 2:15 pm

    I would love to go to China and try totally authentic cuisine…although it’s good to know the stuff we’re getting here is not SO different! Love this stir fry!

    Reply
    • Helen says

      29 Jul 14 at 2:30 am

      I think I probably only just scratched the surface, Joanne … but of course that’s just a great excuse to go back there again! Glad you like the stir fry! 🙂

      Reply
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