Cashew Chicken

SERVES 4

INGREDIENTS:
FOR THE CHICKEN:
600g chicken breast, cut into small cubes
4 tbsp oil
10 slices ginger, peeled
2 green peppers, cubed
1/2 onion, cubed
1 cup cashews
FOR THE MARINADE:
2 tsp bicarbonate of soda
2 tsp cornflour
1 tsp rice wine
FOR THE SAUCE:
1 tbsp oyster sauce
1 1/2 tsp soy sauce
6 tbsp water
1 tsp sugar
1 tsp rice wine
1/2 tsp sesame oil

METHOD:

1. Marinate the chicken in the bicarbonate of soda and leave for 15 minutes.
2. Rinse the chicken thoroughly, pat dry with paper towels and marinate with the rice wine and cornflour and leave for another 15 minutes.
3. Mix together the ingredients for the sauce in a small bowl and set aside.
4. Heat 2 tablespoons of oil in a wok, add the chicken and stir-fry until it is half-cooked, then remove from the wok and set aside.
5. Add another tablespoon of oil to the wok and cook add the ginger, pepper and onion. Cook for a few minutes and return the chicken to the pan. Add the sauce and stir continuously, until the chicken has cooked all the way through.
6. Add the cashews to the pan and serve.

Recipe from Rasa Malaysia