Ingredients:
500grams chicken breast cut into small cubes
1 medium size green bell pepper cut into small square
1 small onion diced
slices ginger
1/3 cup unsalted roasted cashew nuts
1/2 teaspoon sesame oil
Sauce:
1/2 cup water
1 1/2 tablespoon oyster sauce
2 teaspoon light soy sauce
1 1/2 teaspoon rice wine vinegar
1 teaspoon white pepper powder
1 1/2 teaspoon sugar
Salt to taste
Marinade:
2 teaspoon baking soda
2 teaspoon corn starch
1 teaspoon rice wine vinegar
Instructions
1. Clean the chicken, I always clean my chicken with distilled vinegar to get rid of any potential smell/germs and clean again in a running water.
2. Cut the chicken breast into cubes.
3. Now I'm going to spill the bean for the main secret of this dish - Marinate the chicken with the baking soda for about 20 minutes. After 20 minutes, rinse the chicken thoroughly into a running water, make sure that you have removed all the excess baking soda. Baking Soda does the trick for making the chicken very tender.
4. Pat dry the chicken with paper towels.
5. Marinate the chicken with cornstarch and rice wine vinegar. Let it seat for 15 minutes.
6. Prepare the sauce. Combine all the ingredients together. Set aside.
7. Heat up a wok with 2 tablespoon of olive oil and stir-fry the chicken until half-cooked. Set aside.
8. In the same wok, add 1 tablespoon of olive oil, add in the ginger slices, bell peppers and onions.
9. Stir-fry until you smell the aroma. Add the chicken. Continue to stir and toss the ingredients for about 5 minutes.
11. Add in the cashew nuts and do a quick stirs.
12. Add some salt and pepper to taste.
13. Finally, add the sesame oil.
14. Serve immediately with steamed rice.
15. And lastly, enjoy the meal!! Bon a petite!
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