Ingredients

• 1 tablespoon peanut oil
• 1 teaspoon sesame oil
• 1 lb boneless skinless chicken breast, cubed
• 1/2 onion, 1-inch squares
• 1 carrot, peeled, halved and sliced
• 1 red bell pepper, 1-inch squares
• 4 dried Chinese mushrooms, soaked and quartered
• 3 garlic cloves, minced
• 1/2 cup cashew nuts
• 1/4 cup soy sauce
• 1/4 cup shaoxing wine
• 2 tablespoons oyster sauce
• 1 teaspoon dry mustard
• 2 teaspoons sugar
• 2 teaspoons chili paste with soybean (Chiu Chow Chili Oil)
• 1/2 teaspoon cornstarch

Instructions

1. Heat Peanut and Sesame Oil in Wok over med-high heat.

2. Fry Chicken until outsides are cooked, ie, all pink is no longer seen, about 1-2 minutes.

3. Add Onions and Carrots and cook until slightly softened, about 2 minutes.

4. Add Red Bell Peppers, Mushrooms, and Garlic and cook for 1 minute.

5. Add Cashew Nuts and cook for 1 minute, taking care not to burn the nuts.

6. Add sauce: Soy Sauce, Shaoxing Rice Wine, Oyster Sauce, Dry Mustard, Sugar, Chili Oil, and Cornstarch; bring sauce to boil (to activate cornstarch) and remove from heat.

7. Serve with steamed white rice.