Chicken with Cashew Nuts

This simple dish is easy and quick to prepare.  One may use any kind of vegetables to one's liking - the choice of vegetables in this recipe are our favourites.

Ingredients (serves 4):
600 g chicken breast (skinless and without bone)
1 tbsp sherry or chinese cooking wine
2 tbsp cornflour

1 pc green capsicum (bell pepper), to be deseeded and cut into bite pieces
1 pc red capsicum (bell pepper), to be deseeded and cut into bite pieces
6 spring onions (scallion), to washed clean and cut into 3 cm lengths
20 pcs snow peas, both ends to be trimmed
5 cm fresh ginger, to be peeled and thinly sliced
60 g roasted cashew nuts
salt to taste
3 tbsp cooking oil

Sauce Ingredients:
50 ml water
2 tbsp oyster sauce
1 tsp sesame oil
1 tbsp light soy sauce
1 tsp sherry or chinese cooking wine
2 tsp sugar
3 tsp cornflour
ground white pepper

Method:
Cut chicken breast into 3 cm cubes.  An excellent tip from my mum's friend who was a good cook and owned a Hainanese Chicken Rice stall on how to tenderize chicken meat:  Before marinating them, add 2 tsp bicarbonate of soda (Natron) to the chicken, mix well and leave aside for about 15 minutes.  Then, wash chicken cubes in a colander under running water until there is no trace of baking soda. Wipe chicken cubes dry with kitchen paper before marinating them with cornflour and sherry or cooking wine.  Leave aside for about 20 minutes.

Heat 1 tbsp oil in wok over high heat.  Once the oil starts to smoke, add marinated chicken and stir-fry until chicken cubes change colour.  Do not overcooked chicken.  Remove to a plate.

Heat remaining oil in wok over high heat and add both capsicums, spring onions, snow peas and ginger slices.  Stir-fry for about 5 minutes before adding the chicken.  Pour sauce ingredients and stir well.  Bring to a slight boil and season with salt to taste.  More water may be added at this stage if one wants more gravy.

Lastly, add in roasted cashew nuts and stir well.  Serve immediately with hot rice.

Bon Appetit!