2 tabs peanut oil
1/4 cup of dried bird chiles, red chiles (phrik chee fa)
3/4 pound chicken breast filet
1 cup of fresh shiitake mushrooms* cut in half
1 medium onion
1 tab fish sauce (nam pla)
1 tsp soy sauce
1/2 tsp sugar (date palm su
1/2 cup dry roasted cashew nuts

Cilantro leaves
green onion slivers

*If using dry shiitake mushrooms soak in hoer for 20 minutes, remove the stem

Preparation:
Cut the chicken filet into 1/2" X 2" sized strips.

Cut the onion into wedges.

Heat wok on medium-high flame, add peanut .

When oil is hot add the dried chiles and stirfry one minute or until fragrant and darkened. (Open window before doing this step)

Remove the chiles from the hot oil, and set them aside.

Add the chicken stripos to the remaining hot oil.

Stir fry the chicken for about 2 or 3 minutes until it is no longer pink. Add the onion wedges and mushrooms and stir fry for another minute.

While stir frying add the fish sauce, soy sauce and sugar continue cooking for one minute until blended and the sugar is disolved.

Add back in the fried chile and dry roasted cashew nuts and stirfry another minute.

Garnish green onion slivers and coriander/cilantro leaves

Serve with steamed jasmine rice.