Method

1. Slice red pepper and carrot into strips. Cut onion into 6 wedges. Cut the stems off the dried red chilies, cut each into ½ inch pieces and throw out the seeds. Slice chicken into ½ inch strips and pat dry with paper towels.
2. Combine fish sauce, oyster sauce, Chinese hot sauce, chicken stock and sugar in a small bowl and set aside.
3. Heat oil in a wok or large frying pan. Stir fry the chilies over medium heat for one minute until they start to darken but not burn. Remove from pan using a slotted spoon.
4. Stir fry half the chicken and garlic over high heat for 4-5 minutes or until chicken is cooked through. Remove from pan and repeat with remaining chicken and garlic. Return first batch of chicken to the pan; add vegetables and sauce. Stir fry for 2 minutes then stir in cashews and green onions.
5. Serve over brown rice.