1/4 cup soya sauce
1/4 cup fish sauce
1 and 1/2 tablespoons hot pepper sauce
3 cloves garlic (minced)
1 tablespoon fresh ginger root (minced)
4 skinless, boneless chicken breast halves (cut into thin strips)
1 cup dry jasmine rice
2 cups water
1 tablespoon sesame oil
3 tablespoons brown sugar
1 small onion (quartered then sliced)
3/4 cup water
3 tablespoons peanut butter
1 cup plain cashew nuts
Mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger in a resealable plastic bag. Place the chicken strips in the bag and seal. Marinate it for at least 2 hours in the refrigerator.
In a medium size saucepan, bring the dry jasmine rice and 2 cups of water to a boil. Reduce the heat, cover and simmer for atleast 20 minutes.
Heat the sesame oil in a large pan over medium heat. Stir in the brown sugar until it dissolves completely. Stir in the onion and cook about 5 minutes until it turns tender. Reserving the marinade mixture, place the chicken into the skillet, and cook until it turns brown.
Stir the reserved marinade and 3/4 cup water into the pan, and bring to a boil. Continue to cook and stir for about 10 minutes, or until the chicken turns brownish. Thoroughly blend in the peanut butter. Serve over the jasmine rice. Sprinkle the cashews over it.