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A wonderful blend of subtle tastes and textures combine with toasted cashews and Thai spices. 

Serves 2-3 people.
15 minute preparation | 12 minutes to cook 

INGREDIENTS:

2 tbsp coconut oil OR vegetable oil
½ tsp Fresh Garlic, roughly chopped
2 chicken breast, sliced along the grain, bite size
½ large white onion, julienned
100ml chicken broth
1 red or green pepper, julienned
3 green onion, finely chopped
1tbsp oyster sauce
1tbsp fish sauce
2tbsp chili paste
1tbsp tamarind water
1tbsp lemon juice
15 toasted cashews
6 dried bird eye chili
Fresh coriander to garnish 

INSTRUCTIONS:

1. Combine oil and garlic in a Wok or large pan on medium to high heat. Cook until garlic begins to brown. 
2. Add chicken breast, allow to lightly brown. Then add chicken broth. Stir and cook for 2-3 minutes, or until chicken fully whitens/browns.
3. Add onion, peppers and green onion. Toss and cook on high heat for 45 seconds.
4. Add oyster sauce, fish sauce, chili paste, lemon juice and tamarind water. Cook for 45 seconds. 
5. Turn off heat, toss in toasted cashews. Mix well. 
6. Garnish with coriander and dried bird eye chili. 
7. Serve immediately with jasmine rice.