My mom gave me a bag of Trader Joe's unsalted, roasted cashews recently and I'd been thinking about the cashew stir-fries I enjoyed in Bangkok a few years ago when my friend, Priscilla, and I met there for a mini-vacation.
So this was my best approximation. I served it over bean threads simmered in the leftover juices.
Start with 1/2 cup cashews, heated in a little oil on medium heat until toasted. Add 8 ounces of white mushrooms, halved or quartered depending on how big they are. Chopped red and green bell pepper, sweet onion, and chopped garlic come next. Add a tablespoon of oyster sauce, a splash of soy sauce and rice vinegar, and maybe a tablesoon of sugar along with garlic powder to taste. Last, add 1/2 a chicken breast, cubed and cook until done.
Reserve the juices to add to a little water to simmer two bundles of mung bean thread noodles until translucent and soft.
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