Vietnamese Chicken With Cashew Nuts

• 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)

1. Stir-fry the chilies in the 1/2 tsp oil until translucent. Set aside.
2. Add another 1/2 tsp oil and stir-fry the garlic until just golden.
3. 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.
4. Lower the heat and add the chicken broth. Cook for 3 minutes, stirring occasionally.
5. When the chicken is cooked, add the cashew nuts, lemon grass, shallots, mushrooms, and cooked chilies and stir 3 gently more minutes.
6. Remove from heat and serve.

vegetable oil, garlic, chicken thighs, sugar, oyster sauce, soy sauce, chicken broth, cashew nuts, lemongrass, shallots, shiitake mushroom, chilies

Taken from www.food.com/recipe/vietnamese-chicken-with-cashew-nuts-467587 (may not work)