In a bowl add the sugar, oyster
sauce, fish sauce and chicken stock
Heat a wok and add a little oil, once sizzling add the dried
chillies, followed by the garlic. Add the chicken slices in small
amounts and stir fry until golden.
In the empty wok, add the cashew nuts and stir fry, followed by the
lemon grass. Add the bowl of sauces then the chicken. Stir fry until
all the sauces are covering the chicken, Add the remaining
ingredients including the spring onions and stir fry a further
Serve at once, with some steamed rice.