Cashew Chicken Take-Out Style - cooking recipe

Ingredients

Marinade
1 tablespoon soy sauce
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
1 teaspoon cornstarch
Chicken
1 lb boneless skinless chicken breasts (cut in 1-inch cubes ) or 1 lb boneless skinless chicken thighs (cut in 1-inch cubes )
Sauce
2 tablespoons soy sauce
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon chili sauce (optional)
2 tablespoons peanut oil or 2 tablespoons vegetable oil
2 garlic cloves, minced
1 medium yellow onion, chopped
1 green bell pepper, chopped
Topping
1/2 cup salted roasted cashews

Preparation

Marinate chicken: In medium bowl, stir together marinade ingredients until cornstarch dissolves. Add chicken; stir to coat. Let stand at room temperature for 10 to 15 minutes.
Prepare the sauce: In a small bowl, mix together soy sauce, rice wine, oyster sauce, sesame oil and chili sauce (if using). Set aside.
Heat a work or large skillet over medium-high heat until a bead of water sizzles and evaporates. Add oil; swirl to coat base. Add garlic and stir-fry until just aromatic, about 20 seconds. Add chicken and stir-fry for about 2 minutes, until no longer pink on the outside but not yet cooked through.
Add onions and bell peppers and stir-fry untill fragrant and the onions start to become translucent, 1 to 2 minutes.
Pour in the sauce and stir to coat the chicken. Let the sauce simmer for 2 minutes to thicken and allow the chicken to cook through, then stir in the cashews. Transfer to a plate and serve.