In a bowl, mix the chicken with soy sauce, salt, sugar, corn starch, cooking wine, and oil. Let it marinate for 30 minutes.
250 g boneless chicken thigh, 1 tsp soy sauce, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp corn starch, 1 tsp cooking wine, 1 tsp vegetable oil
Heat a dry pan over medium heat and toast the cashews until golden brown and fragrant. Remove and set aside.
1/2 cup raw cashews
Heat 1 tbsp oil in a wok over medium-high heat.
1 tbsp vegetable oil
Add the marinated chicken and stir-fry for 2 minutes or until 80% cooked. Remove and set aside.
250 g boneless chicken thigh
Use the remaining oil to stir-fry garlic, capsicums, and scallions for 1 minute.
1/2 red capsicum, 1/2 yellow capsicum, 2 cloves garlic, 1 stalk scallion
Return the chicken to the wok, pour in the sauce, and stir-fry for 2 minutes until coated.
250 g boneless chicken thigh, 1 tbsp soy sauce, 1/2 tbsp oyster sauce, 1/2 tsp dark soy sauce, 1/2 tsp sugar, 1/4 tsp white pepper, 2 tbsp water, 1/2 tsp corn starch
Add toasted cashews, mix well, and stir-fry for another minute.
1/2 cup raw cashews
Plate immediately and serve with steamed rice.
