Thai Cashew Chicken

• 1 lb boneless skinless chicken breast, sliced thin
• 1/4 cup all-purpose flour for dusting
• 3 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 onion, cut into wedges
• 1 red bell pepper, cubed
• 1/2 cup roasted unsalted cashews
• 3-4 dried mild chilies (optional)
• 2 green onions, sliced
• 1.5 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar

Instructions

1. 1

   Toss sliced chicken in flour to coat lightly.

2. 2

   Heat oil in a wok or large skillet over medium-high heat. Fry chicken until golden brown and cooked through. Remove and set aside.

3. 3

   In the same pan, add garlic, dried chilies, and onion. Stir-fry for 1-2 minutes until onion softens.

4. 4

   Add bell pepper and stir-fry for another minute.

5. 5

   Return chicken to the pan along with the cashews.

6. 6

   Stir in oyster sauce, soy sauce, and sugar.

7. 7

   Toss everything well to coat with the sauce.

8. 8

   Stir in green onions and serve hot with jasmine rice.