2 - 4 Tablespoons oil (peanut or vegetable)
4 garlic cloves (kratiem), minced
1 lb boned chicken, thinly sliced
1/3 cup sliced red bell pepper or sweet red peppers
2 to 6 dried Thai Dragon Chiles (optional)

Lightly steam in a wok 1 pound of spinach leaves tossed with 1/2 teaspoon of sesame oil. Sit aside.

Sauce

2 tablespoons oyster sauce (Thai brand)
1 tablespoon date palm sugar
1/4 teaspoon white pepper

1 - 2 tablespoons fish sauce (nam pla)to taste

1/2 cup dry roasted cashew nuts

Garnish:
1 green onion, sliced

Method:

Heat a large skillet or wok, add the oil, chicken, bell peppers, chiles, garlic, and quickly stirfry. When the chicken is no longer pink add the sauce ingredients, sugar and sprinkle with the white pepper. Continue cooking on a medium high heat until the sauce is reduced and coats the chicken thoroughly.

Toss in the cashew nuts and stirfry an additional 30 seconds.

Plate the spinach spreading out to form a bed for the chicken mixture. Place the chicken on top of the spinach. Garnish with green onion slices. Serve with steamed jasmine rice.
Serves 4