Ingredients:
2 tablespoons oyster sauce
1 tablespoon fish sauce or 1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons cornstarch
1/3 cup water
12 ounces boneless skinless chicken breast halves
2 tablespoons cooking oil
1 medium onions, sliced
2 -4 fresh red chili peppers, seeded and cut into thin strips
1 clove garlic, minced
1/2 cup unsalted cashews or 1/2 cup lightly salted roasted cashews
hot cooked rice
Directions:
In a small bowl combine oyster-flavoured sauce, fish sauce or soy sauce, brown sugar, and cornstarch.
Stir in water; set aside.
Rinse chicken and pat dry.
Cut into bite-size strips; set aside.
In a large skillet or wok heat oil over medium-high heat.
Add onion and stir-fry 1 minute.
Add peppers and garlic and stir-fry 1- 2 minutes more or till onion is crisp tender.
Remove with slotted spoon and set aside.
Add chicken to wok.
Stir sauce; add to skillet.
Cook and stir 1 minute more.
Stir in cashews.
Serve over hot cooked rice.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.