Cashew Chicken

2 boneless chicken breasts, cubed

**Marinade:
1 TBS oyster sauce
1/2 tsp light soya sauce
1/2 tsp salt
1 tsp sugar
1 tsp ginger juice
dash of pepper and sesame oil

1 bunch celery [**and/or other tough vegetable, like carrots], cubed
1 cup cashews
1 TBS minced garlic
1 TBS minced ginger
1 piece shallot, chopped
Chinese cooking wine

**Basic sauce:
1 TBS soya sauce
1/2 tsp salt
1 tsp sugar
dash of white pepper
dash of sesame oil
PLUS:
1 TBS oyster sauce
1/2 cup water

1. Marinade the chicken for 1/2 hour.
2. Deep fry cashews until brown. Drain on a paper towel.
3. Blanche celery (or other vegetables) in boiling water for 1/2 minute.
4. Heat oil in wok; add ginger, garlic and shallot. When oil starts to smell, add the chicken and fry until about 80% cooked.
5. Add vegetables and sprinkle with cooking wine. Add basic sauce + oyster sauce mixed with water, cover for 1 minute or until fully cooked.
6. Add cashews.
7. If the sauce is too runny, add corn starch mixture (1 TBS corn starch mixed with cold water), stirring constantly.