Thai Chicken with Cashews (Gai Phat Med Ma Muang)

Instructions

1. In a small bowl, combine oyster sauce, fish sauce, and sugar. Set aside.
2. Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat the bottom of the pan. Add the onion and cook about 1 minute, until it just begins to soften but not brown, stirring often. Add the garlic and chilis and cook until the garlic is fragrant, about 2 minutes. 
3. Add the chicken and continue to stir until most of the chicken becomes opaque and white; about 2 minutes—do not cook all the way through at this point. Add the carrots and mushrooms to the pan, continuing to stir as the vegetables cook; about 2 minutes.
4. Stir in the reserved sauce and cook, continuing to stir, until the chicken is fully cooked with an internal temperature of 165°F and the sauce is heated through, about 1 minute. If it takes longer to cook the chicken and the sauce is drying out, add water as needed.
5. Remove from the heat. Stir in the cashew nuts and scallions. Serve with brown rice.