10 oz. boneless and skinless chicken breast, cut into small cubes
2 tablespoons oil
5 slices peeled ginger
1 small red or green bell pepper, cut into small squares
1/2 cup unsalted cashew nuts
1 teaspoon corn starch
1 teaspoon Chinese rice wine, (optional)
1/2 tablespoon oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes ground white pepper
1/2 teaspoon sugar
1/2 teaspoon rice wine, (optional)
1 teaspoon sesame oil
Salt to taste
Rinse the chicken breast with cold water, pat dry with paper towels. Cut the chicken into cubes and marinate with corn starch and rice wine (if using). Mix all the ingredients for the Sauce together. Set aside.
Heat up a wok or skillet with 1 tablespoon of the oil and stir-fry the chicken until they turn white (not bot completely cooked). Dish out and set aside.
Add the remaining 1 tablespoon of the oil into the wok or skillet and add the ginger and bell pepper. Stir-fry until you smell the peppery aroma from the peppers, then add the chicken back in. Stir in the Sauce and toss and stir fry continuously until the chicken is cooked and the sauce thickens. Add salt to taste.
Add the cashew nuts and do a few quick stirs. Dish out and serve immediately with steamed rice.