Fresh Chicken with Lemon Grass and Cashew Nuts

Slice the corn-fed chicken into bite-sized pieces, about 1/4 inch thick, and set aside.

Remove stems from the dried chillies and shake out most of the seeds; leave chillies whole or break them in half for milder heat.

Heat vegetable oil in a large wok or skillet over high heat until it shimmers, about 1 minute.

Add the shallots and dried chillies to the hot oil; stir-fry for 1-2 minutes until fragrant.

Add the chopped garlic and lemon grass; stir constantly for 30 seconds until aromatic.

Add the sliced chicken to the wok, spreading it in a single layer; let it sear undisturbed for 2 minutes, then stir-fry continuously for another 3-4 minutes until mostly cooked through.

Pour in the chicken stock or water, oyster sauce, Nuoc Mam sauce (or soy sauce), and sugar; stir well to combine.

Add the roasted cashew nuts and toss everything together; stir-fry for 2-3 minutes until the chicken is fully cooked and the sauce has slightly reduced.

Taste and adjust seasoning with additional Nuoc Mam sauce or soy sauce if needed, then transfer to a serving dish.