Ingredients:
3/4 lb boneless skinless chicken breast halves
2 tablespoons oyster sauce
1 tablespoon fish sauce or 1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons cornstarch
1/3 cup cold water
2 tablespoons vegetable oil
1 onions, sliced
2 -4 fresh red chili peppers, seeded and cut into thin strips
1 teaspoon minced garlic
1/2 cup roasted cashews, unsalted or salted
hot cooked rice
Directions:
Cut chicken breasts into bite size pieces; set aside.
In a bowl, mix together the oyster sauce, fish sauce, brown sugar, and cornstarch; add in the water; stir and set aside.
Heat oil in a skillet or wok over medium high heat.
Stir-fry onion for 1 minute.
Add in the chile peppers and garlic; stir fry 1-2 minutes or until onion gets crisp-tender.
Remove from skillet and set aside.
Add chicken to skillet and stir-fry for 3-4 minutes or until no longer pink.
Push chicken over to the side of the skillet.
Add sauce to the middle of the skillet; stir until thickened and bubbly.
Put onion mixture back into the skillet; stir everything together to coat with the sauce; cook for 1 more minute.
Add in cashews; stir.
Season if desired with salt/pepper.
Serve right away over hot cooked rice.
Servings: 4
Time preparation: 20 min.
Time total: 28 min.