I always like a good Chinese recipe, and this is one of my personal favourites. Easy to make and it always comes out tasty. The recipe comes from Rasa Malaysia but with a few tweaks on my side.
So the important part of this recipe is: Baking soda. Yes. That is what's used to give the chicken that soft texture.
Ingredients
- 1 boneless & skinless chicken breast, cubed into bite-sized pieces
- Around 2-4 tablespoons of oil
- 5 slices of peeled ginger
- 1 small green bell pepper, deseeded and diced into small pieces
- 1/4 onion, diced into small pieces
- 1/2 cup unsalted cashew nuts (I used salted but it still came out nice)
Marinade
- 1 tsp baking soda
- 1 tsp corn starch
- 3-4 tsp chinese soy sauce
Sauce
- 1 tbsp oyster sauce
- 1 tbsp chinese soy sauce
- 3 tbsp water
- 3 dashes of white pepper
- 1/2 tsp sugar
- 1/4 tsp sesame oil
- Salt to taste
Instructions
- Marinate the chicken with baking soda for about 15 minutes. Rinse the chicken thoroughly, making sure there is no baking soda residue left.
- Pat the chicken dry as best as you can with paper towels. Marinade with corn starch and chinese soy sauce for another 15 minutes. While this is marinating, we can start on the sauce.
- Mix all the sauce ingredients together and set aside.
- Heat up a wok (a non-stick skillet would work too) with 1-2 tablespoons of oil and stir-fry the meat until the color turns white or half-cooked. Take it out and set aside.
- Add another 1-2 tablespoons of cooking oil into the wok/skillet and add the ginger, bell pepper and onion.
- Stir-fry until you can smell the fragrance of the green pepper. Add the chicken in again.
- Add in the sauce mix and stir continuously until the chicken meat is cooked and well coated with the sauce. You may need to add more chinese soy sauce, oyster sauce or water depending on your personal taste. Add salt to taste if necessary.
- Lastly, add in your cashew nuts and stir well before dishing it out. Serve with white rice.
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