1. With a drop or two of oil, stir-fry the chilies until cooked evenly but not burnt. Set aside.

2. Stir-fry the garlic with a few more drops of oil until golden. Add the chicken slices, sugar, and oyster and Nuoc Mam sauces, and stir-fry until the chicken is golden in colr. Lower the heat and add the stock. Cook for a few more minutes, stirring occasionally.

3. When the chicken is thoroughly cooked, add the cashew nuts, lemon grass, shallots, and chilies, and stir serveral minutes, being careful not to break the chilies. Remove from the heat and serve.