Cashew Chicken with Ginger rice

Ingredients for Cashew Chicken:
Soy sauce (divided) 3 tbsp
Corn flour (divided) 4 tsp
Boneless chicken breast (cubed) 1 kg
Chicken stock 1/2 cup
Oyster sauce 2 tbsp
Honey 1 tbsp
Sesame oil (divided) 2 tsp
Chopped onion 3/4 cup
Chopped celery 1/2 cup
Chopped capsicum 1/2 cup
Grated ginger 1 tbsp
Minced garlic cloves 2
Chopped green onions 1/2 cup
Chopped roasted cashews sautéed 1/4 cup

For Ginger Rice:
Oil 1 tbsp
Chopped onion 1/2 cup
Grated ginger 2 tsp
Rice 1/2 cup
Salt 1/4 tsp

Method:

Combine 1 tablespoon soy sauce,2 teaspoons corn flour, and chicken in a large bowl; toss well to coat. 
Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons corn flour, stock, oyster sauce, and honey in a small bowl. 
Heat 1 teaspoon oil in. 
Add chicken mixture to pan; sauté 3 minutes. 
Remove from pan. 
Heat remaining 1 teaspoon oil in pan. 
Add onion, celery, and capsicum to pan; sauté 2 minutes. 
Add ginger and garlic; sauté 1 minute. 
Return chicken mixture to pan; sauté 1 minute. 
Stir in stock mixture. 
Bring to a boil; cook 1 minute, stirring constantly. 
Remove from heat. 
Sprinkle with green onions and cashews. 
Serve with sautéed Rice

For the Ginger rice: 
Heat 1 tablespoon oil. 
Add 1/2 cup chopped onion and 2 teaspoons grated peeled ginger to pan; sauté 2 minutes. 
Stir in 1 cup water, 1/2 cup rice, and 1/4 teaspoon salt; bring to a boil. 
Cover, reduce heat, and simmer 12 minutes or until rice is done. 
Serve hot.

Cashew Chicken by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.