Chinese-Style Chicken with Cashews

Wash the chicken pieces well and cut them into slightly wide lengthwise strips.

Place cornstarch, sesame oil, 1 tablespoon of oyster sauce, soy sauce, one clove of crushed garlic, and freshly grated ginger over the chicken pieces.

Cover the chicken and marinade with plastic wrap and refrigerate the marinated chicken for at least two hours.

In a wok or large skillet, heat vegetable oil and first fry the raw white cashew nuts; when they are lightly fried, add the green pepper cut into wide lengthwise strips.

Also add a large onion cut into eight pieces, green beans, the remaining garlic cloves, and a little grated fresh ginger. Stir-fry the vegetables for several minutes but remove them from the heat before they get fully tender and set them aside.

In the same wok or skillet, add the chicken with its marinade plus one chicken stock cube and 1 cup of water and fry the chicken for about 5 minutes. You may add a little oyster sauce or water to make sure the chicken cooks before returning the vegetables to the wok with the chicken.

You do not want the vegetables to overcook; they should remain somewhat crisp.

Serve the cashew chicken with white cooked rice or pilaf-style rice with mushrooms and corn.

Method for preparing white rice with mushrooms and corn:

Place 1 cup of sliced canned mushrooms in a pot with a little vegetable oil. Sauté the mushrooms for one minute, then add frozen or canned corn and sauté the mushrooms and corn for 2 minutes.

Add 2 cups of white basmati rice and stir for several minutes with the mushrooms and corn.

Add 3 cups of water (or enough to cover the rice) and bring the mixture to a medium boil.

When the water boils, reduce to very low heat and leave until the rice is fully cooked.

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