Asian-Styled Chicken Sauce

Like the title says. I give you two versions.

VERSION I
INGREDIENTS
300 gr Chicken (ALTERNATIVE: Any white-fleshed fish, Turkey, Tofu)
2 dl Light Cream (ALTERNATIVE: Coconut milk)
Water
Ground Ginger (ALTERNATIVE: Chopped ginger)
Curry
Chilli powder (ALTERNATIVE: 1 red chilli, chopped)
Soy Sauce (ALTERNATIVE: Teriayki-sauce)
Ground Black Pepper
½ tsp Sugar (ALTERNATIVE: Honey)

1. Fry the chicken in a fry pan
2. After completing the 1st step, pour water over the chicken (this actually do make it taste bit better) - so tha the chicken is about half way covered. Add seasoning NOW. (water helps the chicken to absorb the flavours.)
3. Let the water simmer completely off, before applying the cream. Mix it up, and taste - and it's done.

VERSION II
INGREDIENTS
300 gr Chicken (ALTERNATIVE: Any white-fleshed fish, Turkey, Tofu)
200 gr Cashew Nuts
100 gr Water Chestnut (chopped down)
Handful of Beansprouts
1 yellow onion (chopped down)
1 red bell pepper (chopped down)
2 dl Light Cream (ALTERNATIVE: Coconut milk)
Water
Ground Ginger (ALTERNATIVE: Chopped ginger)
Curry
Chilli powder (ALTERNATIVE: 1 red chilli, chopped)
Soy Sauce (ALTERNATIVE: Teriayki-sauce)
Ground Black Pepper
½ tsp Sugar (ALTERNATIVE: Honey)

1. Chop down all the incredients, that needs it
2. Fry to frypan/sauce/wok pan in certain order: Onions + chicken + Water chestnut + Cashew nuts + bean sprouts, toss around couple of times.
3. Pour in water and spices, apply chopped bell pepper
4. Let the water simmer off and add cream. Taste.

And there you go.

Serve with
Noodles
Rice
On their own
Inside a tortilla