Vietnamese Cashew Chicken

Cashew Chicken (It's Not My Best)

Ingredients

1 tbsp canola oil

1 cup cashew nuts

15 dried japones chiles

3 cloves garlic, roughly chopped

1 1⁄2 lb chicken breast, cut into 1-inch pieces

6 oz white mushrooms, quartered

3 tbsp. oyster sauce

1 tbsp fish sauce

1 tbsp soy sauce

1 tsp sugar

1 carrot, skinned and julienned

1 bunch scallions, trimmed and cut into 1-inch pieces

1⁄2 cup cilantro leaves, to garnish

Cooked white rice, for serving

Directions

1. Heat oil in a wok over medium heat; add cashews and chiles and cook until cashews are lightly toasted, about 2 minutes. Using a slotted spoon, transfer cashews and chiles to a bowl.

2. Add garlic to wok and cook until pale golden, about 1 minute. Increase heat to high and add chicken; cook 3-4 minutes or until brown. Add reserved cashews and chiles, the mushrooms, oyster sauce, fish sauce, soy sauce, sugar, carrots, and spring onions and cook until the chicken has cooked through, about 3 minutes more. Transfer to a serving plate and garnish with cilantro. Serve with rice.