Cashew Chicken

Ingredients

• 10 oz (280g) boneless and skinless chicken breast (cut into small cubes)
• 2 tablespoons oil
• 5 slices ginger (peeled )
• 1 small red bell pepper (or green bell pepper, cut into small squares)
• 1/2 cup unsalted cashew nuts
• 1 teaspoon cornstarch
• 1 teaspoon Chinese rice wine (optional)
• 1/2 tablespoon oyster sauce
• 3/4 teaspoon soy sauce
• 3 tablespoons water
• 3 dashes ground white pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon rice wine (optional)
• 1 teaspoon sesame oil
• salt (to taste)
• 1 teaspoon cornstarch

Steps

1. 1

   Rinse the chicken breast with cold water and pat it dry with paper towels. Cut the chicken into cubes and marinate it with cornstarch and rice wine (if using). In a separate bowl, mix all the ingredients for the Sauce together and set aside.

2. 2

   Heat a wok or skillet over medium-high heat with 1 tablespoon of oil. Stir-fry the chicken until it turns white (it doesn't need to be fully cooked). Remove the chicken from the wok and set aside.

3. 3

   Add the remaining 1 tablespoon of oil to the wok or skillet. Then, add the ginger and bell pepper, stirring until you can smell the aromatic scent of the peppers. Return the chicken to the wok, then stir in the sauce. Toss and stir-fry continuously until the chicken is fully cooked and the sauce thickens. Adjust the seasoning with salt to taste.

4. 4

   Add the cashew nuts and stir quickly to combine. Dish out and serve immediately with steamed rice.