Cashew Chicken

Absolutely the BEST chicken you will ever eat. I don't know how it happens, but the baking soda you marinate the chicken in first makes the breasts so silky and tender. It just kind of melts in your mouth, you barely even need to chew the chicken is so tender. The chicken doesn't dry out and go all flaky as it sometimes can when you are stir frying.

Inspired by http://www.rasamalaysia.com/chinese-food-recipe-cashew-chicken/

2 Boneless, skinless chicken breasts cut into squares

½ to 1 cup cashews

2 or 3 peppers (we used yellow and orange but you can use red or green if you prefer)

5 slices ginger

½ cup chopped onion

Marinade:

2 tsp baking soda

2 tsp cornstarch

1 tsp rice wine

Sauce:

1 tsp oyster sauce

1 ½ tsp soya sauce

6 tbsp water

6 dashes white pepper

1 tsp sugar

1 tsp rice wine

¼ tsp sesame oil

Salt to taste

1. Marinate the chicken in the baking soda for 15-20 minutes. After, rinse the breasts thoroughly and pat dry. Marinate for 15 more minutes in the cornstarch and rice wine
2. Mix all of the ingredients together for the sauce and set aside
3. Heat up wok and put in a teaspoon or so of oil, and stir-fry chicken until the meat turns white, or is half cooked. Set aside
4. Add another teaspoon of oil to wok, stir in ginger, onions, peppers
5. Stir-fry until you can smell the peppers and add the chicken back in
6. Add in the cashews, stir and then add sauce
7. Continue to cook until meat is cooked through.
8. Serve! You can eat as is, or you can serve on top of rice