Velveting the chicken: Add chicken thigh to a large bowl, along with 2 teaspoons cornflour/cornstarch, Light Soy Sauce, and Shaoxing wine. Mix through until the chicken is coated. Set aside.
500 grams (1 pound) chicken thigh fillet, cut into 3cm chunks, 1 tablespoon Light soy sauce, 1 tablespoon Shaoxing wine, 2 teaspoons cornflour
Prepare Sauce: Add the sauce ingredients into a jug, and whisk together. Set aside.
2 tablespoons Oyster sauce, 1 tablespoon Soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon Rice Wine Vinegar, 1 tablespoon Cornflour/cornstarch, ¼ cup Chicken Stock or water
Add Garlic, Ginger and Cook Chicken: Heat a large wok on high. Once hot, drizzle half the oil around the sides of the wok, so it drips down to the centre. Add the garlic and ginger and stirfry for 1 minute, or until fragrant. Add the chicken to the wok, and toss through the garlic and ginger, until chicken is just cooked and beginning to colour. Remove chicken from wok, onto a separate plate.
2 tablespoons vegetable oil, 1 tablespoon Fresh grated ginger, 1 tablespoon Crushed garlic
Cook Vegetables: Return wok to heat, adding remaining half of the vegetable oil. Add onions, and capsicums (bell peppers) and stir through for 1 minute.
1 small brown onion, 2 cups Capsicums (Bell Peppers)
Add Sauce: Whisk sauce and pour into Wok. Add chicken back in and stir through.
Add Nuts: Add cashew nuts stirring through and serve immediately.
½ cup Unsalted Roasted Cashew Nuts