Ingredients:

• 1/3 pound cashew nuts, raw and unsalted
• 1 pound chicken breast, cut into strips
• 3 tablespoon oil
• 4 cloves of garlic, finely chopped
• 2 chili peppers, red, gutted, cut into thin strips
• 4 spring onions, cut into pieces
• 2 onions, cut into small pieces
• 2 tablespoon fish sauce
• 2 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 2 basil stems, coarsely chopped
• 2 mint stems, coarsely chopped
• 1 paprika, red, cut into thin strips

Preparation:

Roast chili peppers and cashew nuts in a little oil on medium heat, until the nuts are golden brown. Take them out of the pan. Caution! The nuts are rapidly becoming dark, and then get a bitter taste.

Heat the remaining oil and fry the chicken breast. Put the Onions, garlic and paprika in the pan and fry it together. The vegetables should still have bite. Deglaze with a splash of water. Season it with fish- and oyster sauce, black pepper and sugar, boil up. Mix in the chili-Cashew-mixture and the herbs.

Serve everything on a plate and garnish it with some mint leaves.

Serve it with thai fragrant rice.

Enjoy.