Thai Stir-fried Chicken with Cashew Nuts
8 oz chicken breast or tender, cut into bitable pieces
1/3 cup roasted cashew nuts
1/2 cup carrots, sliced
1 cup white mushroom, sliced
1/2 cup onion, slice
2 stems spring onion, chopped or shredded
3-4 dried chilies or 1 red hot Jalapeńo chili pepper, chopped
2 cloves garlic, chopped or minced
3 tablespoons vegetable oil
2 tablespoons oyster sauce
1 tablespoon fish sauce
1/2 teaspoon brown sugar
Heat a large skillet or sauté pan over high heat until a drop of water sizzles. Add vegetable oil and swirl.
Add garlic, onion and chilies into the pan. Quickly move around with a spatula until fragrant.
Place chicken in the pan. Stir fry until the chicken surface turns white (about 3 minutes).
Add vegetables. Sauté for 2 minutes.
Add fish sauce, oyster sauce and sugar. Spread out the sauce evenly.
Turn off the heat. Stir in cashew nuts and green onion. Serve over rice.