Cashew Chicken

Start by marinating the chicken. Chop the chicken into bite-sized pieces and get it in a medium mixing bowl. Add the light soy sauce, dark soy sauce, salt and white pepper.

In a mug, combine the cornstarch and a splash of water (don't use the water in the ingredients list yet – save that for later) to make a slurry. Add to the chicken, mix to combine and leave to marinate for at least 20 mins.

Meanwhile, roughly chop the onion, red pepper and baby corn, thinly slice the carrot and spring onions, and mince the garlic. Don't combine the veggies yet; keep them separate on the chopping board as you'll use them at different times.

Wash your rice three times until the water runs clear. Drain, then transfer to a saucepan and add enough water to reach just below your first knuckle. Bring to the boil over a medium-high heat, then turn the heat to low, cover with a lid and cook for 12 mins.

Add the vegetable oil to a clean wok set over a medium-high heat. Cook the chicken for 4 mins (reserve the marinade for later) then remove and set aside.

Set the wok over a medium heat, add the minced garlic and white onion and stir fry for a minute. Add the carrot, pepper and corn and stir fry for 3 mins then add the par-cooked chicken and the reserved marinade. Bring to a boil then add the water (the water listed in the ingredients list). Cook, stirring, for another few minutes until the sauce has thickened.

Add the white wine, pouring it in from the edge of the wok into the sauce. Add the thinly sliced spring onions and the cashews and stir fry for 30 seconds. Serve with rice and enjoy.