(Chinese Takeaway Style)
In a bowl, combine sliced chicken, sea salt, white pepper, msg, vegetable oil, water and potato flour or cornstarch. Mix well and set aside.
In another bowl, combine oyster sauce, light soy sauce, dark soy sauce, tomato ketchup, white pepper and msg. Mix well. Add the light chicken stock and mix once more.
In a bowl, add sliced carrot, sliced onion, bamboo shoots & water chestnuts. Set aside.
Heat a pot with boiling water. Add the marinated chicken & simmer for 1-2 minutes or until the chicken is sealed. Drain the water and set the chicken aside.
Heat the wok on a high heat until smoking. Add 1 tablespoon of vegetable oil. Add the prepared vegetables and stir-fry for 1-2 minutes. Add the chicken and stir-fry for a further 1 minute. Add the garlic paste and stir fry for a further 30 seconds.
Add the prepared sauce. Mix well, bring to the boil and simmer for 1-2 minutes until slightly reduced. Add the potato flour / cornflour and water mix and stir through until the sauce reaches the desired consistency.
Add the rice wine and sesame oil. Mix once more and empty the chicken, vegetables & sauce into a long foil tray. Top with the fried cashew nuts and serve.
Chinese takeaways / restaurants typically fry cashew nuts in oil until deep golden brown. To do this, heat vegetable oil to 180c and fry the cashew nuts for around 1 minute until golden, drain and set aside (this can be done in advance of cooking). For a healthier method, the cashew nuts can be toasted in a dry wok or frying pan for 2-3 minutes over a medium-high heat until toasted.