Ingredients:
- Soy sauce (divided) 3 tbsp
- Corn flour (divided) 4 tsp
- Boneless chicken breast (cubed) 1 kg
- Chicken stock 1/2 cup
- Oyster sauce 2 tbsp
- Honey 1 tbsp
- Sesame oil (divided) 2 tsp
- Chopped onion 3/4 cup
- Chopped celery 1/2 cup
- Chopped capsicum 1/2 cup
- Grated ginger 1 tbsp
- Minced garlic cloves 2
- Chopped green onions 1/2 cup
- Chopped roasted cashews sautéed 1/4 cup
- For Rice:
- Oil 1 tbsp
- Chopped onion 1/2 cup
- Grated ginger 2 tsp
- Rice 1/2 cup
- Salt 1/4 tsp
Method:
- Combine 1 tablespoon soy sauce,2 teaspoons corn flour, and chicken in a large bowl; toss well to coat.
- Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons corn flour, stock, oyster sauce, and honey in a small bowl.
- Heat 1 teaspoon oil in. Add chicken mixture to pan; sauté 3 minutes.
- Remove from pan. Heat remaining 1 teaspoon oil in pan.
- Add onion, celery, and capsicum to pan; sauté 2 minutes.
- Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in stock mixture.
- Bring to a boil; cook 1 minute, stirring constantly.
- Remove from heat. Sprinkle with green onions and cashews. Serve with sautéed Rice:
- Heat 1 tablespoon oil. Add 1/2 cup chopped onion and 2 teaspoons grated peeled ginger to pan; sauté 2 minutes.
- Stir in 1 cup water, 1/2 cup rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until rice is done. Serve hot.
