Cashew Chicken

INGREDIENTS 

For the sauce

1 tbsp cornflour

4 tbsp soy sauce 

2 tbsp Mirin 

4 tbsp oyster sauce

3 tsp sesame oil

Pinch of white pepper 

For the stir fry

1 kg chicken thigh fillets , cut into bite- size pieces 

2 tbsp oil (eg canola oil)

3 garlic cloves , minced

1 onion , chopped into chunks

1 green (or yellow) and 1 red capsicum, chopped into chunks

8 tbsp water

1 cup roasted cashews , unsalted (I buy salted, roasted cashews and then soak and wash them before wise. That way we can eat any left over).

METHOD

To make the sauce, mix cornflour and soy sauce until smooth. Then add the remaining sauce ingredients and mix.

Transfer 1/2 the sauce into a large bowl with the chicken. Mix thoroughly and set aside to marinate for at least 15 minutes.

Heat the oil in a wok then add the garlic and onion and cook for 1 minute.

Add the chicken with all its marinade and cook for 2 more minutes. Add the capsicum and cook for another 1 minute.

Add the sauce and water. Bring to simmer and cook, stirring, for 1 minute or until the sauce thickens. Then mix in the cashews. 

Serve with jasmine rice.