1 lb. chicken breast, cut into bite-size pieces
1/2 - 3/4 lb. raw cashews, slow roast in 350 F oven until golden brown
1 medium red bell pepper, cut into bite-size pieces
6-8 small whole dried chilies or 1/2 tsp ground chilies
3-4 tbsp catsup
2-3 tbsp fish sauce
2-3 cloves garlic, crushed and chopped
1-2 tbsp white vinegar
2-3 tsps sugar
1 tbsp corn starch or tapioca flour, diluted iin water

1. In a frying pan brown garlic and chilies in 1-2 tbsps vegetable oil.
2. Add chicken, then peppers.
3. Stir in catsup, fish sauce, vinegar and sugar to taste.
4. Thicken with corn starch or tapioca flour.
5. Serve with steamed white rice.

Serves 4

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