Thus far, the most unappetizing photo in my blog, don't be fooled. I had to endure taking photos with my iPhone for a week. Uncool I know. But the flavors made up for it, big time.
You'll be needing:
Soya bean oil, for cooking
5 to 6 Garlic cloves, crushed and chopped with the skin on (yes, skin on!)
300 grams Chicken fillets, sliced into thin strips
2 tablespoons Oyster Sauce
1.5 Tablespoons Soya Sauce, the saltier, the better
1 teaspoon White Sugar, or add as needed
1 Onion, sliced
5 Spring Onions, cut into strips
3 large Sun-dried Thai Chilies, cut into strips
20 Cashew Nuts, roasted
In a hot wok with soya bean oil, saute the garlic. Once fragrant, add the chicken pieces and once cooked, add all the ingredients except the cashew nuts, which will be added right before serving. Season to taste. Serve with Jasmine rice.