Cashew Chicken Vietnamese Style

I made vietnamese dishes for our sunday lunch as my second daughter and her dad were not well.  I decided to prepare something light for them so that it will not aggravate their already bad throat.  So here is one of the dish and the kids love it.  In fact they loved it soo much till there was nothing left for dinner *LOL*

This was taken from an old vietnamese cookbook.  I love the recipes in the book as they are generally simple to make.

What you need:

450g boneless chicken breasts, coarsely sliced
1T flour (plain or cornflour doesn't matter)
1/3 tsp salt
1/2 tsp black pepper
2 tsp sugar
3 T oyster sauce
1 pack (about 1C) sugar peas (you can add more veges like carrot, snow peas if you like)
2T oil
2 cloves garlic, minced
1 small onion, chopped
1/2 cup cashews, lightly roasted
3 scallions cut into 3 inch lengths
4 sprigs cilantro for garnishing
freshly ground black pepper to taste

What you do:
1. Marinate chicken slices with flour, salt, pepper, sugar and 2 tablespoon oyster sauce and set aside for 10 minutes
2. Trim sugar peas or other veges that you are adding, wash and drain thoroughly
3. Heat oil in large frying pan or wok, add garlic and onion and stirfry till fragrant.
4. Stir in chicken and cashews and continue stir-fry till light caramel brown roughly about 10mins
5. Add scallions and veges, stir fry for 2 minutes longer, you can add abit of water if it is too dry
6. Pour in remaining oyster sauce, stir quickly to coat ingredients and remove immediately from heat
7. To serve, garnish with cilantro and ground black pepper.