Cashew Chicken (Kai Pad Med Ma Muang)

¾ Pound Boneless chicken
¼ Cup Cooking oil
2 cloves Garlic, minced
4 ounce Sliced water chestnuts
6 to 8 Green onions, 2" length
3 to 5 Whole dried red chili peppers
2 Tablespoon Oyster sauce
¾ Pound Unsalted roasted cashew nuts

1. Thinly slice chicken into 2" length.
2. Heat the oil in a wok and stir fry the garlic until it is a light brown color.
3. Add the chicken and oyster sauce, stir fry it for 5 minutes.
4. Add the water chestnuts, green onions, red chili peppers & roasted cashews.
5. Stir until the ingredients are mixed well.
6. Serve hot over Jasmine rice.