Pad med mamuang

Method

1. 1 Marinate diced chicken breast with cornstarch and soy sauce for 20 minutes.
2. 2 Roast the cashews in warm oil for 3 minutes, then remove them immediately. The cashews continue to cook using the residual heat, so they will be slightly undercooked.
3. 3 Fry whole dried chilies in oil for 30 seconds, then remove them to keep them crispy.
4. 4 Sauté the chicken over high heat for 4 minutes until golden brown on all sides.
5. 5 Add the onions and bell peppers and stir-fry for 90 seconds, then season with oyster sauce mixed with cornstarch.
6. 6 Turn off the heat and mix in the cashews and dried chili peppers; this will keep them crispy when served.