Gai Med Mamuang (Thai Chicken with Cashews)

Ingredients

• Chicken breast (1 pound, thinly sliced)
• Vegetable oil (2 tablespoons)
• Garlic (3 cloves, minced)
• Onion (1 medium, sliced)
• Bell peppers (2, sliced (any color))
• Cashews (1 cup, roasted)
• Green onions (2, chopped (for garnish))
• Red chili flakes (1 teaspoon (optional, for garnish))

Instructions

1. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar until well combined. Set aside.
2. Heat the vegetable oil in a large pan or wok over medium-high heat. Ensure the oil is hot before adding the ingredients.
3. Add the minced garlic to the pan and stir-fry for about 1 minute, or until fragrant but not burnt.
4. Add the sliced chicken breast to the pan, spreading it out in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
5. Add the sliced bell peppers and onion to the pan and stir-fry for an additional 2-3 minutes, until the vegetables are slightly tender but still crisp.
6. Pour the prepared sauce mixture over the chicken and vegetables. Stir well to ensure everything is evenly coated and the sauce is heated through, about 1-2 minutes.
7. Add the roasted cashews to the pan and stir-fry for an additional 1-2 minutes to allow the flavors to meld.
8. Remove from heat and garnish with chopped green onions and red chili flakes if desired.
9. Serve hot over steamed rice or noodles for a complete meal.