1 large boneless & skinless chicken breast, cubed
1/2 cup cashews
1 small green pepper cut into squares
grated green ginger, about 2 tspns
1/4 onion sliced
1 tspn baking soda
1 tspn cornstarch/ cornflour
1/2 tspn rice wine
1tblspn oyster sauce
1 1/2 tblspns soy sauce
6 tblspns water
6 dashes white pepper
1 tspn sugar
1 tspn rice wine
1/4 tspn sesame oil
Marinate the chicken with the baking soda for 15-20 mins and then rinse thoroughly. (Make sure the chicken is properly rinsed and clean of baking soda.)
Pat chicken dry with paper towels and then marinate in the cornflour and rice wine for 15 mins.
While you are waiting, mix the sauce ingredients together and set aside.
Heat up a wok with 1 tblspn oil and stir fry the chicken until the colour turns white and it is half cooked. Take out and set aside.
Add another 1 tblspn of oil into the wok and add the vegetables. Stir fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
Add in the cashews and do a few quick stirs.
Add in the sauce and stir continuously until the chicken is cooked and well coated with the sauce. Add salt to taste, (I don't,) dish out and serve hot with steamed rice.
I used choy sum and bean shoots this time.
You can find the original recipe here.