Singapore Cashew Chicken

February 2024

December 2023

Mix the oyster sauce and white pepper with 3 Tbs of water. Marinate the chicken in this mixture and set aside for 5 to 10 minutes.
Take 1 tsp canola oil and mix with 1 Tbs cornstarch. Set the mixture aside.
Take a separate bowl and mix together light and dark soy sauce, rice wine vinegar, chicken stock, hoisin sauce, sesame oil and honey. Set aside to prepare the sauce.
Heat 2 Tbs of canola oil in a non-stick wok. Spread the oil evenly and heat up on high heat. Add the marinated chicken and cook till its brown on the outside. Transfer the chicken to a bowl.
Add another Tbs of oil to the same wok. Add ginger and cook for a few seconds. Then add the garlic, red bell pepper and chestnuts. Fry for half a minute. Add the scallions and Shaoxing wine. Stir and cook for a further 10 seconds.
Pour the previously prepared sauce mixture in the wok and mix well. Add the chicken and simmer for a few minutes. Then add the roasted cashews.
Thicken the sauce by adding the previously prepared cornstarch slurry. Add more if you want the gravy to be thicker. Keep stirring and bring to a boil.
Serve it hot with rice.

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