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Celia's Chicken stir-fry with Cashews ( Gai Paht Meht Mamuang Himapahn)

2 tablespoons vegetable oil
15 small dried red chilies (less if you don't like spicy)
3/4 pound chicken breast, boned & skinned - slice thin crosswise in 1/2 strips
1 small onion, peeled and sliced lengthwise into thick wedges
1 tablesoon fish sauce (from Thai market)
1 teaspoon soy sauce
1/2 teaspoon sugar (add a little more if needed - to taste)
1/2 cup dry-roasted cashews (can roast on stove top in small fry pan)

Heat wok or medium skillet over medium heat. Add oil and swirl to coat surface. When oil is hot but not smoking, add the chilies and stir-fry for 1 minute - they should darken but not blacken and burn. Remove chilies with slotted spoon and set aside.
Increase heat to medium-high, add chicken and stir-fry til color changes and is cooked through, about 2 minutes. Add the onion and stir-fry until onion begins to wilt, about 1 minute. Add the fish sauce, soy sauce and sugar - continue frying for another minute. Add the cashews and the reserved chilies and stir well. Transfer to a serving platter ans serve hot or warm

This dish is also good with shrimp instead of chicken.

Serves 4

Recipe Contributed by Celia Cortes