Vietnamese Chicken with Cashews

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Vegetable oil
2 small dried chilis
1 clove garlic, chopped
1 lb boneless chicken, diced
1/2 t sugar
1 T oyster sauce
1 T fish sauce (Nuoc Mam – can substitute soy sauce if you don’t have any)
3 T chicken stock or water
1/2 C roasted, unsalted cashews
1 T lemon grass, chopped
2 shallots, quartered
Stir-fry the chilis until evenly cooked but not scorched. Set aside.
Stir-fry garlic until golden. Add chicken, sugar, and sauces and stir-fry until chicken is golden. Lower heat, add the stock. Cook for a few more minutes.
Once the chicken is thoroughly cooked, add the nuts, lemon grass, shallots, and chilis. Stir gently; do not break the chilis.