A - Dice chicken breast and fry in few batches for a minute or two or until the chicken is cooked and turn white in colour. As soon as chicken turn white, remove from the pan immediately to avoid over cooking the chicken. Overcooking or overfrying will result in rubbery hard chicken.
B - Prep the rest of the ingredients in B; mince garlic, cut dried chillies, only if the chilies are big, and measure cashew nut.
C - In a small bowl, mix 2 teaspoons of corn flour with 2 tablespoons of water. Add the rest of the ingredients in C to corn flour mixture. Mix well and keep aside.
Cooking the dish - Heat 3 tablespoons of oil in a wok. Saut B, starting with minced garlic. Then add cashew nuts and dried chillies. Stir to mix for a minute or two. Add A, diced chicken. Stir and mix well for another minute over medium heat. Next, add C, seasoning sauce, and keep stirring until sauce is thickened and looking sticky. Note: Stir and mix C well (seasoning sauce) before adding it to the wok.
Add D. Taste and adjust seasonings accordingly. Remove from the heat and transfer to a serving plate. Garnish with sprinkles of sesame seeds and chopped coriander. Serve warm.
