For the chicken

• 200 grams chicken breast, cut into bite sized pieces
• 1 tablespoon cassava flour or all-purpose flour
• 1/3 cup natural taste cooking oil (I used sunflower oil for frying)

For the vegetable ingredients

• 4 cloves garlic, crushed
• 1 onion, sliced into wedges
• 1/3 cup dry Thai birds eye red chilies, deep fried
• 1/2 cup raw cashew nuts
• 2/3 cup fresh peppers, cut in thin strips
• 1/3 cup spring onions, cut 2.5 cm pieces

For the seasoning sauce:

• 1 tbsp. light soy sauce
• 1/2 tbsp. dark soy sauce
• 1/2 tbsp. oyster sauce
• 1/4 tsp. ground white pepper
• pinch of salt
• pinch of sugar
• 3 tbsp. stock or water

• First mix up all the seasoning sauce ingredients in a small bowl and set aside.
• Add about 1/3 cup of oil to a wok or frying pan, and wait until it heats up.
• Fry raw cashew nuts approx 1 min in hot oil until golden brown, then drain, and set aside.
• In the same oil, fry the Thai dry chilies for about 1 min until crispy, drain, and set aside.
• Dice the chicken, and mix with flour, to evenly coat it.
• Then again, fry in the oil for about 5 minutes until golden and crispy.
• Drain and set aside on a plate.
• Make sure you have all your garlic, onions, and fresh chilies, cut and ready.
• Add 1/2 tbsp. of oil to a wok or frying pan on medium high heat.
• Stir fry the garlic for a few seconds, then add the onions and stir fry until translucent.
• Then add the red and green chilies and stir fry for a minute or so.
• Add a few drips of water in the wok if it gets dry.
• Add the seasoning sauce mixture, and stir fry until the sauce thickens and become sticky.
• Add the chicken, cashew nuts, and dry chilies, and stir fry until everything is coated in the sticky sauce.
• You can add a few sprinkles of water if it gets too dry.
• Add green onions, stir fry for a few seconds, then turn off the heat.
• Serve with rice.