Step 1

Combine chicken, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Mix well so the chicken is evenly coated with a thin slurry.

Step 2

Mix all the sauce ingredients in a small bowl.

Step 3

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken with minimal overlapping. Let cook until the bottom side is light golden, 1 minute or so. Turn to the other side and cook until light golden. Stir a few times until all surfaces turn white. Transfer the chicken to a big plate.

Step 4

Add the remaining 1 tablespoon oil, garlic, ginger, and green onion. Stir a few times to release the fragrance.

Step 5

Add the peppers. Stir and cook until the peppers just turn tender, 1 to 2 minutes.

Step 6

Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Quickly stir a few times until the sauce thickens. Return the chicken to the skillet and mix again.

Step 7

Add the cashews, quickly give it a stir and immediately transfer everything to a plate.

Step 8

Serve hot over steamed rice as a main dish.