Step 1

Place the chicken in a strainer or colander and sprinkle it with baking soda. Mix well and let this mixture rest for 15-20 minutes. Rinse the chicken thoroughly, ensuring it's completely free of any baking soda. Pat dry.

Step 2

In a medium bowl, marinate the chicken in the salt and cornstarch and set aside.

Step 3

In a small bowl, mix all the ingredients listed for the sauce and set aside.

Step 4

Heat 2 tablespoons of oil in a wok or large, nonstick skillet over high heat. Add the chicken in an even layer and allow it to cook, undisturbed, for 2 minutes. Flip over and allow the other side to cook for another minute. Then stir-fry until the chicken is cooked through (~4-5 minutes). Remove the chicken and set aside.

Step 5

Lower the heat to medium and add the remaining tablespoon of oil. Add the garlic and ginger and sauté for 15-20 seconds. Add the onion and bell pepper and raise the heat back to high. Stir-fry until you can smell the peppery aroma of the green peppers and onions turn translucent (~4-5 min). Add the chicken back in, followed by the prepared sauce.

Step 6

Stir-fry until the sauce has reduced and the chicken is fully cooked (~1-2 min). Taste and adjust salt and spice, if desired.

Step 7

Add in the cashews and mix well. Garnish with toasted sesame seeds, if desired. Serve immediately with rice.