Mix the cornstarch with 1.5 cups of water until smooth. Heat the oil in the wok. Sauté the meat with the chilies in the oil. Add the garlic, peppers, onions and cashews.
Stir with oyster sauce and fish sauce, then add the chicken broth.
Finally, add the sugar and thicken with the stirred starch. Simmer for another 2 – 3 minutes. It is best to remove the chilies before serving or, if necessary, ask guests not to eat them, as they are very hot!
