Chicken w/ Cashew Nut Recipe

Here is the first recipe from my Thai Cooking Class the other day...

1 chicken breast sliced thin

2 cloves garlic minced

½ med onion diced

½ red bell pepper diced

½ yellow bell pepper diced

½ carrot sliced

3 spring onions

cashews (as many as you want)

1 tsp margarine

1 Tbsp oil (soybean)

1 ½ Tbsp oyster sauce

½ tsp light soy sauce

½ tsp seasoning sauce

1 Tbsp white wine or rice wine

1 tsp sugar

Heat oil and margarine over medium heat in a wok. Add garlic and onion to wok. Cook until onion starts to become translucent. Turn the heat up to high and add the chicken. When chicken is half way cooked add the peppers and carrots. Turn the heat to low and add oyster sauce, soy sauce, seasoning sauce, wine and sugar. Toss to cover chicken and vegetables with sauce. Taste the sauce. If it is too salty add a bit more sugar, if too sweet add a little more soy til it tastes good to you. Add spring onion and cashews. Cook for 30 seconds then remove from heat. Serve over rice.

Makes 1 serving. 

I will work on getting the Pad Thai recipe up when I get home from work tonight. Enjoy! If you want to make this and have any questions about ingredients or anything else let me know. I will do my best to explain.