Rainbow Chicken Stir Fry

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Ingredients

4 tsp cornflour / cornstarch
1 cup water
1 tbsp oyster sauce ((can sub with vegetarian oyster sauce))
2 tbsp Chinese cooking wine ((Note 1))
2 tbsp light soy sauce or all-purpose soy sauce ((Note 2))
Pinch white pepper ((or black pepper))
350g/ 12 oz boneless chicken thighs (, each cut in half then into 1 cm /0.4" strips (Note 3 for breast))
1 tbsp Chinese cooking wine ((Note 2))
Pinch white pepper
2 tbsp peanut oil (, or vegetable or canola oil )
4 garlic cloves (, finely minced with a knife)
3 green onion stems (, cut into 4 cm / 2" lengths, white part separated from green part (or 1/2 onion sliced))
1 cup sugar snap peas or small snow peas (, strings removed (Note 5))
1/2 each red and yellow capsicum ((bell pepper), deseeded, cut into 1 cm /0.4" strips)
3 baby bok choy (, leaves cut off stems, big stems cut lengthways - or any other Asian greens)
3/4 cup unsalted roasted cashews ((or almonds))
3/4 cup frozen edamame beans - use frozen ((ie. shelled))
1 1/2 cups purple cabbage (, cut into 5 x 1 cm /0.4" strips - or any other type of cabbage, baby spinach etc)
2 tbsp sesame oil ((for finishing))
White rice ( - or any other rice of choice)

As published by RecipeTin Eats.

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