Honey Cashew Chicken

In a bowl, toss the chicken strips with 1 tbsp dark soy sauce, white pepper, a pinch of salt, and then coat thoroughly with cornflour.

In a separate jar or small bowl, mix together all the glaze ingredients: dark soy sauce, light soy sauce, honey, rice vinegar, and fish sauce. Set aside.

Prepare the vegetables by cutting the onion, red bell pepper, and green bell pepper into chunks. Mince the ginger and garlic.

Heat a drizzle of neutral oil in a large wok over high heat. Add the cashews and toast for 2-3 minutes until golden. Remove and set aside.

Add more oil if needed, then add the coated chicken. Fry for 5-6 minutes, separating the pieces with tongs, until golden and cooked through. Remove from the pan.

Add more oil, then add the onion and cook for 2-3 minutes. Add the peppers and ginger and stir-fry for 4-5 minutes. Add the garlic and cook for another 30 seconds.

Return the cooked chicken and toasted cashews to the pan. Pour over the prepared glaze and toss everything together until sticky and glossy.

Serve the honey cashew chicken over your favorite rice. Garnish with optional spring onions and sesame seeds.