Cashew chicken

Instructions

1. In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for 15-20 minutes.
2. In a small bowl, mix together chicken broth, oyster sauce, and hoisin sauce. Set aside.
3. Heat a wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat the surface.
4. Add the cashews and stir-fry for 2-3 minutes until golden brown. Remove and set aside.
5. In the same wok, add the marinated chicken and stir-fry for about 5 minutes until browned and cooked through. Remove and set aside.
6. Add the red and green bell peppers to the wok and stir-fry for 2 minutes until slightly softened.
7. Return the chicken to the wok and add the garlic, stirring for about 30 seconds until fragrant.
8. Pour in the sauce mixture and stir to coat the chicken and vegetables evenly. Cook for another 2 minutes until the sauce thickens.
9. Add the cashews and green onions, stirring to combine. Sprinkle with ground white pepper and toss everything together.
10. Serve hot with steamed rice or noodles.