Ingredients:
500 grams skinless chicken breast
300 grams straw mushrooms
200 grams cashew nuts
3 stalks spring onions
2 medium size onions
4 dried chilies
1 large green pepper
1 tablespoon chopped garlic
2 teaspoons fish sauce
1 tablespoon oyster sauce
1 teaspoon soy sauce
2 teaspoons sugar
½ teaspoon sesame oil
2 tablespoons vegetable oil
Preparation:
1. Wash the chicken and vegetables.
2. Cut the chicken into thin stripes.
3. Cut the straw mushrooms, green pepper, onions into bite size pieces.
4. Cut the spring onion and dried chilies about 1” length.
Cooking instructions:
1. Heat the wok over high heat then pour 1 tablespoon of vegetable oil and add cashew nuts and dried chilies, stir fry for 2 minutes and set aside.
2. Add the remained vegetable oil to the wok stir fry the garlic until it's golden brown.
3. Add the chicken strips to the wok and stir fry for one minute or until the chicken get tender.
4. Add the straw mushroom, green pepper and onion to the wok and stir fry for one minute.
5. Return the cashew nuts and dried chilies to the wok and seasoning with all remain ingredients. Stir fry until sauce sticky to the ingredients.
6. Finally, add spring onions and stir-fry for one minute.
7. Remove it from the heat, transfer on a plate and serve with rice.
