5 tablespoons coconut or peanut oil
8 garlic cloves, minced
1/3 cup dried red chilies de arbol
1½ pounds boneless skinless chicken breast, cut into ¾ inch pieces
2 tablespoons oyster sauce
1tablespoons home-made or store bought Thai Roasted Chili Paste
1 tablespoon fish sauce, or to taste
1 cup roasted unsalted cashews
4 scallions, green and white parts, cut into 1-inch pieces
1. Heat a wok or a large deep skillet over medium heat for 40 seconds and add oil. When the surface shimmers slightly, add the garlic and chilies cook, stirring constantly until light golden, about 4 to 5 minutes.
2. Add the chicken to the side of the wok and allow to sear for 1 minute without mixing. Now, move the chicken back and forth in the wok and continue to cook this way until the meat is no longer pink on the outside and fully done on the inside, about 7 minutes.
3. Add the oyster sauce, roasted chili paste, fish sauce and cashews and cook for 3 minutes.
4. Raise the heat to high, toss in the scallions and mix once for 3 seconds. Remove from the heat and serve immediately with steamed jasmine rice.