Gai Pad Med Mamuang (Thai Cashew Chicken)

Ingredients

• Chicken breast (1 pound, sliced into thin strips)
• Cashews (1 cup, roasted and unsalted)
• Bell peppers (1 cup, sliced (use a mix of colors for visual appeal))
• Onion (1 medium, sliced)
• Garlic (3 cloves, minced)
• Thai chili peppers (2-3, sliced (adjust to taste))
• Green onions (2, chopped (for garnish))
• Vegetable oil (2 tablespoons)
• Soy sauce (2 tablespoons)
• Oyster sauce (1 tablespoon)
• Fish sauce (1 tablespoon)
• Sugar (1 teaspoon)

Instructions

1. In a small bowl, combine the soy sauce, oyster sauce, fish sauce, and sugar. Stir until the sugar is dissolved and set aside.
2. Heat the vegetable oil in a large pan or wok over medium-high heat.
3. Add the minced garlic and sliced chicken breast to the pan. Stir-fry for about 5-7 minutes, or until the chicken is golden brown and cooked through.
4. Incorporate the sliced bell peppers and onion into the pan. Continue stir-frying for an additional 2-3 minutes, until the vegetables are slightly tender yet still crisp.
5. Pour the prepared sauce mixture over the chicken and vegetables. Stir well to ensure everything is evenly coated.
6. Add the roasted cashews and stir-fry for another minute, allowing the cashews to warm through.
7. Remove from heat and garnish with chopped green onions and sliced Thai chili peppers for an extra kick.
8. Serve hot over steamed jasmine rice or with rice noodles for a delightful meal.