Chinese Cashew Chicken

Ingredients

• 1 tbsp cornstarch / cornflour
• 3 tbsp soy sauce, all purpose or light (Note 1)
• 1 1/2 tbsp Chinese cooking wine or Mirin (Note 2)
• 3 tbsp oyster sauce
• 2 tsp sesame oil
• Dash of white pepper (sub black)
• 500g / 1 lb chicken thigh, skinless boneless, cut into 2.5cm/1″ pieces (Note 3)
• 2 tbsp peanut oil (or vegetable oil)
• 2 garlic cloves, minced
• 1/2 onion, chopped into 1.75 cm / 3/4″ pieces(yellow, brown or white)
• 1 green capsicum / bell pepper, chopped into 2 cm / 0.8″ pieces
• 6 tbsp water
• 3/4 cup roasted cashews, unsalted

Steps

1. Sauce: Mix cornflour and soy sauce until there’s no lumps. Then add remaining Sauce ingredients and mix.
2. Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
3. Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
4. Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
5. Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
6. Stir through cashews, remove from stove. Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice!