Chicken & Cashew Nuts - cooking recipe

Ingredients

1 tablespoon peanut oil
1 teaspoon sesame oil
1 lb boneless skinless chicken breast, cubed
1/2 onion, 1-inch squares
1 carrot, peeled, halved and sliced
1 red bell pepper, 1-inch squares
4 dried Chinese mushrooms, soaked and quartered
3 garlic cloves, minced
1/2 cup cashew nuts
1/4 cup soy sauce
1/4 cup shaoxing wine
2 tablespoons oyster sauce
1 teaspoon dry mustard
2 teaspoons sugar
2 teaspoons chili paste with soybean (Chiu Chow Chili Oil)
1/2 teaspoon cornstarch

Preparation

Heat Peanut and Sesame Oil in Wok over med-high heat.
Fry Chicken until outsides are cooked, ie, all pink is no longer seen, about 1-2 minutes.
Add Onions and Carrots and cook until slightly softened, about 2 minutes.
Add Red Bell Peppers, Mushrooms, and Garlic and cook for 1 minute.
Add Cashew Nuts and cook for 1 minute, taking care not to burn the nuts.
Add sauce: Soy Sauce, Shaoxing Rice Wine, Oyster Sauce, Dry Mustard, Sugar, Chili Oil, and Cornstarch; bring sauce to boil (to activate cornstarch) and remove from heat.
Serve with steamed white rice.