Recipe: Spicy Stir-Fried Chicken with Cashews

SPICY STIR-FRIED CHICKEN WITH CASHEWS
Better Homes and Gardens, October 1997
2 tbsp. oyster sauce
1 tbsp. fish sauce or soy sauce
1 tbsp. brown sugar
2 tsp. cornstarch
1/3 cup water
12 oz. boneless, skinless chicken breast halves
2 tbsp. cooking oil
1 medium onion, sliced
2 to 4 fresh red chili peppers, seeded and cut into thin strips (USE GLOVES)
1 clove garlic, minced
1/2 cup unsalted or lightly salted roasted cashews
Hot cooked rice
In a small bowl combine oyster sauce, fish sauce or soy sauce, brown sugar and cornstarch. Stir in water; set aside. Rinse chicken and pat dry. Cut into bite-sized strips; set aside. In a large skillet or wok heat oil over medium-high heat. Add onion and stir fry 1 minute. Add peppers and garlic and stir fry 1 to 2 min. more or till onion is crisp tender. Remove with slotted spooon and set aside. Add chicken to wok. Stir fry 3 to 4 min. or till chicken is no longer pink. Push chicken from centre of wok. Stir sauce; add to skillet. Cook and stir till thickened and bubbly. Return onion, chili peppers and garlic to skillet. Cook and stir one min. more. Stir in cashews. Serve over hot cooked rice.
Makes four servings