This was one of the first Thai dishes that I made and it is still one of my favorites. Most people that come over for dinner request that I make this dish. It is easy, one of the easiest recipes I have.
Two-three chicken breasts (about a pound total)
5 green onions (cut into one inch portions)
1/2 cup of cashews (unsalted)
5 garlic cloves
3-5 red chili peppers
3 Tbsp Oyster Sauce
Canola Oil
Heat your wok nice and hot with the oil, add in minced garlic and red chili peppers (don't cut up the chilies it will be way to hot, keep them whole). Once the garlic is lightly browned add in your chicken. I like to have the chicken sliced thinly about 2 - 3 inches long or so. This enables the chicken to cook quickly and absorb a lot of the flavor. Stir fry the chicken for about two minutes or so until mostly done. Add in your Oyster sauce, cashews and green onion. Stir fry for an additional two - three minutes or until the chicken is cooked through. Serve over rice with lime wedges and cilantro.
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