Cashew Chicken

This is my version of a dish served at many of the "Thai" restaurants in Denver. They call it Royal Chicken but it is simply Cashew Chicken.

Cashew Chicken:
2 tablespoons canola oil
2 cloves garlic
1 pound chicken breast, sliced
1 onion, diced
2 bell peppers (mix or red, yellow, orange and green), diced
1 zucchini, diced
2 tablespoons fish sauce
1 tablespoon oyster sauce
2 tablespoon Maggi sauce
2 tablespoons sugar
MSG
2 tablespoon tapioca starch
1/2 cup chicken stock
black pepper
one bunch green onions, sliced
2 cups cashews

1. Heat a wok or stir-fry pan, add oil. When oil is hot, add garlic and saute until fragrant. Add chicken and saute until cooked through.

2. Add onions, bell peppers, zucchini, fish sauce, oyster sauce, Maggi sauce, sugar, MSG and sugar. Toss everything together. Cover and allow to cook about a minute. Meanwhile, make a slurry by combining tapioca starch and chicken stock. Add the slurry to the pan, stir everything together and allow to cook a few minutes until the sauce thickens.

3. Remove from heat, add black pepper, green onions and cashews. Stir to combine and serve with hot jasmine rice.