Vietnamese Chicken With Cashew Nuts - cooking recipe

Ingredients

2 teaspoons vegetable oil
2 garlic cloves, minced
1 lb boneless chicken thighs, sliced thinly
1/2 teaspoon sugar
1 tablespoon oyster sauce
2 teaspoons soy sauce
1/4 cup chicken broth
3/4 cup cashew nuts (roasted, unsalted)
1 tablespoon chopped lemongrass
2 shallots, cut in eighths
1 cup shiitake mushroom
2 small dried chilies (more to taste)

Preparation

Stir-fry the chilies in the 1/2 tsp oil until translucent. Set aside.
Add another 1/2 tsp oil and stir-fry the garlic until just golden.
Add the the rest of the oil with the chicken, sugar, oyster sauce, and soy sauce and stir-fry until the chicken begins to brown.
Lower the heat and add the chicken broth. Cook for 3 minutes, stirring occasionally.
When the chicken is cooked, add the cashew nuts, lemon grass, shallots, mushrooms, and cooked chilies and stir 3 gently more minutes.
Remove from heat and serve.