Cashew Chicken Take-Out Style

• 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

1. 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.
2. Prepare the sauce: In a small bowl, mix together soy sauce, rice wine, oyster sauce, sesame oil and chili sauce (if using). Set aside.
3. 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.
4. Add onions and bell peppers and stir-fry untill fragrant and the onions start to become translucent, 1 to 2 minutes.
5. 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.

marinade, soy sauce, chinese rice wine, cornstarch, chicken, chicken breasts, sauce, soy sauce, chinese rice wine, oyster sauce, sesame oil, chili sauce, peanut oil, garlic, yellow onion, green bell pepper, topping, cashews

Taken from www.food.com/recipe/cashew-chicken-take-out-style-493602 (may not work)