1. Fry garlic and dry red chili in heated oil in a wok until golden-yellow (make sure the garlic doesn't burn and doesn't become bitter),

2. Add the chicken to the wok, fry until soft, then red pepper (if the mixture is very dry, add a little water),

3. Add oyster sauce, soy sauce and sugar, mix everything well, then add pre-fried cashews and spring onions,

4. Fry everything together for another 1-2 minutes so that all the ingredients are cooked through and heated up equally, then serve immediately sprinkled with coriander leaves along with cooked jasmine rice.

TIP: If you can't find unsalted cashews, rinse them well with water before frying.

450 g chicken breast fillet cut into bite-sized pieces, 1 red pepper cut into squares, 2 cloves of garlic, 4 dried red chilies, 30 ml (2 tablespoons) vegetable oil, 30 ml (2 tablespoons) oyster sauce, 15 ml (1 soup spoon) of light soy sauce, 4 spring onions cut into pieces 4-5 cm long, 175 g cashews, coriander leaves (or parsley) for garnish.