Recipe (Sauce): 2 tablespoons fish sauce (nam pla) 2 tablespoons oyster sauce 2 tablespoons sugar 1/8 teaspoon white pepper 1 teaspoon cornstarch/cornflour dissolved in a little water, optional
1/2 cup (70 g/2 1/2 oz) roasted cashew nuts 1 green onion/scallion/spring onion, chopped 1/4 cup sliced red bell pepper/capsicum
How to cook: 1. Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar and pepper. 2. Turn the heat to high and reduce the sauce until a glaze forms. If the sauce is not reduced and is thin, add enough of the cornstrarch mixture to produce a thick sauce. Add the cornstarch and water mixture only if you prefer a richer looking sauce. 3. Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper.