Mix 1 tablespoon of cornstarch, 3 tablespoons of light soy sauce, 1½ tablespoons of Shaoxing wine, 3 tablespoons of oyster sauce, 2 teaspoons of sesame oil, and 1 pinch of white pepper.
Cut 500g of boneless, skinless chicken thighs into 1in / 2.5cm pieces. Toss with about a fifth of the sauce and marinate for at least 10 minutes.
Heat 2 tablespoons of peanut oil in a wok over high heat. Cook 2 minced garlic cloves and ½ chopped onion for 1 minute.
Add the chicken and cook for 2 minutes, then add 1 chopped green bell pepper and cook for 1 minute.
Add the remaining sauce and 6 tablespoons of water. Simmer for about 1 minute, until thickened and the chicken is cooked through. Stir in ¾ cup of unsalted roasted cashews.
