2 tbsp. oyster-flavored sauce
1 tbsp. soy sauce
1 tbsp. brown sugar
2 tsp. cornstarch
1/3 cup water
12 oz. skinless, boneless chicken breast halves
2 tbsp cooking oil or cooking spray
1 medium onion, sliced
2 to 5 fresh red chili peppers, seeded and cut into thin strips
1 clove garlic, minced
1/2 cup cashews (can be lightly salted or unsalted to reduce sodium)
Hot cooked rice

(Note: Wear gloves to cut red chili peppers because they can burn the skin.)

In a small bowl combine oyster-flavored sauce, soy sauce, brown sugar and cornstarch. Stir in water; set aside. Rinse chicken and pat dry. Cut into bite-sized strips; set aside.

In a large skillet heat oil or cooking spray over medium-high heat. Add onion and stir-fry 1 minute. Add peppers and garlic and stir-fry 1 to 2 minutes more or until onion is crisptender. Remove with slotted spoon and set aside. Add chicken to skillet. Stir fry 3 to 4 minutes or until chicken is no longer pink. Stir sauce and add to skillet. Cook and stir till thickened and bubbly. Return onion, chili peppers and garlic to skillet. Cook and stir 1 minute more. Stir in cashews. Serve over hot cooked rice.

Makes 4 servings.