1/2 red pepper
1/2 large carrot, peeled
1 small onion
3/4 cup snap peas
1-2 dried red chilies (optional)
5 cloves garlic, minced
4 boneless skinless chicken breasts
1 tbsp fish sauce
2 tbsps oyster sauce
1 tbsp Chinese hot sauce
3 tbsps chicken stock or water
1/2 - 1 tsps sugar
1 tbsp canola oil
1/2 cup roasted unsalted cashews
2 green onions, sliced
Slice red pepper and carrot into strips. Cut onion into 6 wedges. Cut the stems off the dried red chilies, cut each into 1/2 inch pieces and throw out the seeds. Slice chicken into 1/2 inch strips.
Combine fish sauce, oyster sauce, Chinese hot sauce, chicken stock and sugar in a small bowl and set aside.
Heat oil in a wok or large frying pan. Stir fry the chilies over medium heat for one minute until they start to darken but not burn. Remove from pan using a slotted spoon.
Stir fry half the chicken and garlic over high heat for 4-5 minutes or until chicken is cooked through. Remove from pan and repeat with remaining chicken and garlic. Return first batch of chicken to the pan; add vegetables and sauce. Stir fry for 2 minutes then stir in cashews and green onions. Serve over brown rice.