Spicy cashew chicken with peppers

Ingredients

• 2 teaspoons baking soda
• 2 teaspoons cornflour
• 2 teaspoons Chinese rice wine
• 2 fat chicken breast fillets

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Preparation

• Mix together the baking soda, cornflour and rice wine in a bowl and stir in the chicken making sure it all gets coated.
• Cover with cling film and put the note reminding you to rinse on top.
• Marinate the chicken for about 20 minutes. Rinse the chicken and rinse it well - remember you must do this because of the baking soda or you won't be able to eat it.
• Dry it well with paper towel and put it back into a clean bowl. Stir in a little soy sauce and a little sesame oil, or vegetable oil. Give it a good stir. Mix together the sauce ingredients in a small bowl or cup and set aside.
• When you're ready to cook, heat up your wok with just a tiny amount of oil and stir fry the chicken until it's almost cooked. Remove and set aside.
• Wipe the wok clean and add a tablespoon or two of oil. When it's heated up nicely, add the garlic, onion, and peppers. Stir-fry for a few minutes and then throw in the chilies.
• By now it will all smell delicious, put the chicken back in along with the cashew nuts. Stir-fry the chicken for just a minute. Give the sauce mixture you made earlier a stir as the sugar will have sunk to the bottom.
• Pour in the sauce stirring all the while. Soon as the chicken is cooked through, throw in the spring onion and serve immediately with some rice.