Ingredients
1 lb chicken, cut into thin slices, and into bite sized pieces.
1 tablespoon garlic, thinly sliced
1 tablespoon Thai dried roasted thai chilies, thickly sliced
1 tablespoon fish sauce - nam pla
1 tablespoon sweet soy sauce - see eu dam
2 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon chili paste
1 teaspoon Thai pepper powder
3 tablespoons soup stock
2 tablespoons rice wine
1/2 cup cashew nuts

Garnish
2 tablespoons mango, shredded (optional)
3 tablespoons green onions
3 whole Thai dried roasted thai chilies

Method
1. Add the chicken and all the ingredients except the dried chilies, cashews, stock and wine to the wok and stir fry until the chicken just begins to cook.
2. Add the stock and continue over low heat until the chicken is cooked, 3. then using a slotted spoon remove the chicken from the sauce and set aside.
4. Add the rice wine, and reduce the sauce until a slight glaze appears
5. Return the chicken
6. add thechilies to the sauce
7. add the cashews. Make sure they are heated through.

Serve with Thai jasmine rice.

Garnish
1. julienne the mango finely into shreds
2. cut the whites from 4/5 spring onions, and thinly slice about 3 tablespoons of the green tops.
3. garnish the dish with the mango, dried roasted chilies, onion bulbs and sliced tops.