Thai - Cashew Chicken

Serves 2-4

2 Tbs Prepared/chopped garlic
2 Tbs Olive Oil
2 Chicken breasts sliced thin in about 1-2 inch pieces
4 scallions cut 1 inch lengths (I only use the green part but you can use the whole thing)
1 medium yellow onion, cut into 1 inch chuncks
1 or 2 sliced chilies (optional) Red - very hot, Green and orange - hot
1 or 2 handfuls cashews
1/3 cup oyster sauce
1/3 cup water
1 Tbs soy sauce
1 Tbs sugar

Stir garlic in oil over medium heat until it turns a bit yellow (carefull, they jump all over the place if heat is too hot). Add chicken and stir until white. Add oyster sauce, soy sauce, sugar and water. (Taste to see ifyou want more sugar for a sweeter taste or soy sauce for a salty taste). Add onions and shilies - stir as is boils for 1-2 minutes. Add cashews, stir for 1 minute. Add scallions, stir for about 20 seconds until soft. Pour into serving dish and serve over jasmine rice.

~To perpare shilies: Don't touch seeds with your hands as they are the hottest part. Slice thin diagonally. Place in small bowl of water. With a spoon, swish the chilies in the water until most of the seeds are removed. Pour off most of the seeds and the water before adding chilies to the mix.