Cashew Chicken

For the chicken and marinade:
1 pound boneless skinless chicken breast (450g, cut into 1-inch pieces)
3 tablespoons water
2 teaspoons oyster sauce
1 teaspoon canola oil
1 tablespoon cornstarch

For the sauce:
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon rice wine vinegar
1/2 cup low sodium chicken stock (or homemade)
1 teaspoon hoisin sauce
1/2 teaspoon sesame oil
1 1/2 tablespoons honey
1/8 teaspoon ground white pepper

For the rest of the dish:
3 tablespoons canola oil (divided)
1 teaspoon ginger (grated)
2 cloves garlic (minced)
1/2 cup red bell pepper (75g, chopped)
1/2 cup water chestnuts (80g, cut into 1/2 inch pieces)
1/2 cup scallions (45g, chopped)
1 1/2 tablespoons Shaoxing wine
1 cup unsalted cashews (roasted at 350 degrees F/180 degrees C for 5 mins)
2 tablespoons cornstarch (mixed with 2 tablespoons water)

Mix the chicken, 3 tablespoons water, 2 teaspoons oyster sauce, and ? teaspoon white pepper. Set aside for 5 to 10 minutes until all the liquid has been absorbed by the chicken. Adding the extra water will really keep your chicken moist and tender. Lastly, mix in 1 teaspoon canola oil and 1 tablespoon cornstarch, and set aside.

In a separate bowl, mix together all the sauce ingredients and set aside.

Heat your wok over high heat. Spread 2 tablespoons canola oil along the perimeter of the wok until just smoking.

Add the marinated chicken breast, spreading the pieces evenly in the wok. Fry for 1 minute on each side, and transfer back to the bowl. The chicken should be browned on the outside and will be about 80% cooked.

Add another tablespoon of oil to the wok, along with the ginger, and fry for 5 seconds before adding the minced garlic. Immediately add the red bell pepper and chopped water chestnuts. Stir fry for 30 seconds.

Next, add the scallions, and spread your Shaoxing wine around the perimeter of the wok. Give everything a quick stir fry for 10 seconds.

Pour in the sauce mixture you made earlier, using your wok spatula to deglaze the sides of the wok. Add the chicken and any juices that may have collected in the bowl. Once everything comes to a simmer, add your roasted cashews.

Stir up your cornstarch slurry, and add to the stir-fry. Add more cornstarch

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