Chicken with Lettuce

Overview

The oil-less version of lettuce and chicken is also delicious.

Mix one tablespoon of corn starch with one tablespoon of water and set aside.
After washing the chicken breast, remove the fascia, cut into cubes, add light soy sauce, cooking wine, pepper, ginger slices and water starch, mix well, and marinate for about 15 minutes.
Wash lettuce and carrots, peel and dice.
Roast the cashews. 170 degrees, bake until fragrant and golden brown.
Add water to the wok, bring to a boil, add appropriate amount of salt, add diced carrots and cook for about 1 minute.
Add the diced lettuce and cook for about 1 minute, remove and drain.
Reduce the heat to minimum, add diced chicken, stir lightly with chopsticks, and cook until the chicken changes color and floats.
Clean and dry the wok, pour in appropriate amount of oil, add diced lettuce and carrots and stir-fry.
Add in diced chicken and stir-fry.
Add salt to taste, turn off the heat, add cashews and stir-fry evenly.