Thai cashew chicken

Cut chicken thigh into bite-size strips (breast no thinner than half an inch) and marinate in soy sauce; for breast add a little water, which is absorbed and keeps it juicy. Do this before the rest of the prep.

Mix the sauce: oyster sauce, soy sauce, a little fish sauce, a little golden mountain sauce, toasted sesame oil, a little sugar and Thai chili paste, stirred to dissolve the paste.

Set out the prep: garlic and onions; bell peppers; green onions and roasted cashews.

Roast store-bought roasted cashews further on a baking sheet at 350 for 8 to 10 minutes until darker, nuttier and crunchier.

Put a little oil and the dried chilies in a cold wok, then turn the heat on low and keep stirring; they puff and darken in about a minute. Take out at dark maroon, almost black, and turn off the heat.

In the same chili oil, heat the wok on high and sear the chicken in one layer without touching it until well browned; flip, brown the other side and cook completely. Remove, leaving the oil.

Add the chopped garlic with the heat off, then turn to medium to medium-high, scrape up stuck chicken bits, and fry until the garlic starts to turn golden.

Add the onion and toss briefly, keeping it not too soft.

Add the bell peppers, the chicken and all the sauce; heat back to high and toss constantly. Turn off while the peppers are still crisp.

Toss in the cashews and green onions just before serving so the cashews do not go soggy.

Serve with rice, the fried chilies on top as garnish so they stay crispy.