Gai Pad Met Mamuang (Thai Cashew Chicken)

Ingredients

• Thai chili peppers (2, sliced (adjust to taste))
• Green onions (3, chopped)
• Vegetable oil (2 tablespoons)
• Sugar (1 tablespoon)
• Fish sauce (2 tablespoons)
• Oyster sauce (2 tablespoons)
• Soy sauce (2 tablespoons)
• Garlic (3 cloves, minced)
• Onion (1 medium, sliced)
• Red bell pepper (1, sliced)
• Cashews (1 cup, roasted)
• Chicken breast (1 pound, sliced into thin strips)

Instructions

1. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar until the sugar is fully dissolved. Set aside to allow the flavors to meld.
2. Heat vegetable oil in a wok or large skillet over high heat until shimmering. This high heat is key to achieving that perfect stir-fry texture.
3. Add the minced garlic to the hot oil and stir-fry for about 30 seconds, or until fragrant. Then, add the sliced chicken breast and cook for 4-5 minutes, stirring frequently, until the chicken is cooked through and no longer pink.
4. Incorporate the sliced onion, red bell pepper, and roasted cashews into the wok. Stir-fry for another 2-3 minutes, allowing the vegetables to soften slightly while the flavors combine.
5. Pour the prepared sauce mixture over the chicken and vegetables. Stir-fry for an additional 1-2 minutes, ensuring everything is well coated in the rich sauce and heated through.
6. Remove from heat and garnish with chopped green onions and sliced Thai chili peppers for an extra kick of flavor and color.
7. Serve hot over steamed jasmine rice or with stir-fried noodles for a complete meal.