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1
In a medium bowl, combine cubed chicken with 2 teaspoons oil, soy sauce, Shaoxing wine, white pepper, sugar, salt, and cornstarch and mix thoroughly. Refrigerate for at least 30 minutes or overnight.
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2
In a small bowl, combine the ingredients for the sauce and mix well.
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3
To stir-fry, remove chicken from refrigerator 5 minutes before cooking. In a wok, heat 2 teaspoons oil over high heat until smoking. Add chicken and spread it out with a spatula so that all pieces are in contact with the wok. Cook, without moving, until chicken is slightly browned on bottom, about 1 minute. Continue to cook while stirring regularly until chicken is cooked through, 3 to 4 minutes. Transfer to a bowl and set aside.
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4
Add another 2 teaspoons of oil to the wok and heat over high heat until smoking. Add mushrooms and stir-fry until mushrooms release liquid, about 2 minutes. Season with salt. Continue to stir-fry until the liquid evaporates, about 2 minutes. Transfer mushrooms to a bowl and set aside.
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5
Add 2 more teaspoons oil to the wok and heat over high heat until smoking. Add jicama, celery, and zucchini and cook, stirring, until jicama has browned slightly, about 3 minutes.
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6
Add red bell pepper, season with salt and cook until bell pepper is slightly tender, about 2 minutes. Add the mushrooms back to wok and cook, stirring, for 1 minute. Return chicken to the wok and stir well. Stir sauce, then pour into wok. Continue stirring and cooking until the sauce thickens, about 1 minute.
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7
Turn the flame off. Add 3/4 cup of toasted cashews, stir, then transfer to a serving plate. Sprinkle remaining cashews on top and serve immediately with rice on the side.
