Vietnamese Cashew Chicken

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• Ingredients:

• 2 teaspoons vegetable oil
• 2 garlic cloves, minced
• 1 lb boneless chicken thighs, sliced thinly
• 1/2 teaspoon sugar
• 1 tablespoon oyster sauce
• 2 teaspoons soy sauce
• 1/4 cup chicken broth
• 3/4 cup cashew nuts (roasted, unsalted)
• 1 tablespoon chopped lemongrass
• 2 shallots, cut in eighths
• 1 cup shiitake mushroom
• 2 small dried chilies (more to taste)

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• Directions:

• Stir-fry the chilies in the 1/2 tsp oil until translucent. Set aside.
• Add another 1/2 tsp oil and stir-fry the garlic until just golden.
• Add the the rest of the oil with the chicken, sugar, oyster sauce, and soy sauce and stir-fry until the chicken begins to brown.
• Lower the heat and add the chicken broth. Cook for 3 minutes, stirring occasionally.
• When the chicken is cooked, add the cashew nuts, lemon grass, shallots, mushrooms, and cooked chilies and stir 3 gently more minutes.
• Remove from heat and serve.

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