Step 1

Cut 1 lb of chicken breast into bite size pieces. You can also use chicken thigh if you want.

Step 2

Marinate it with 1/3 tsp of salt and 1/3 tsp of baking soda, some white pepper to taste, 2.5 tsp of cornstarch, and 1.5 tbsp of Chinese cooking wine. Gently rub for a few minutes or until the chicken feels velvety.

Step 3

In a bowl, combine the following ingredients and set it aside: 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of hoisin sauce, 1 tbsp of ketchup, 2 tbsp of water.

Step 4

Turn the heat to high and heat the wok until it is smoking hot. Add some oil and toss it around to create a nonstick layer.

Step 5

Add the chicken and stir for 2-3 minutes or until the chicken changes color. Turn off the heat and take the chicken out. Make sure you tilt the wok to leave the oil behind.

Step 6

Turn the heat back on medium, use the remaining oil to saute the garlic, ginger, scallion, and celery. Stir over medium heat for a couple of minutes. Pour in the sauce and introduce the chicken back into the wok. Keep mixing for another 2-3 minutes or until the chicken is cooked through; Then, add the bell pepper and the roasted cashews. Give it a final toss. That’s it, you are done.