Cashew Chicken

• 1/4 cup Thai chili jam
• 1 tablespoon Oyster sauce
• 1 teaspoon Fish sauce
• 1 teaspoon Soy sauce
• 1 Onion cut into wedges
• 1 Red pepper cut into strips
• 2 pounds Chicken cut diagonally in small strips
• 1/2 cup Fresh Thai Basil
• 1 bunch Green onion. Sliced diagonally. Separate the green from the white parts.

1. In a wok heat 2 tbls of oil - once hot add cashews. Cook until browned. Using a slotted spoon pull out of wok and place on paper towel lined plate.
2. Keeping the wok hot - add all veggies except the basil and green parts of the green onion. Stir fry until onions turn translucent - about 2 minutes.
3. Mix in green onion and basil. Stir to incorporate, but don't over cook - about a minute. Remove from heat and serve with rice.

chili jam, oyster sauce, fish sauce, soy sauce, onion, red pepper, chicken, fresh thai basil, green onion

Taken from food52.com/recipes/29042-cashew-chicken (may not work)