Heat Peanut Oil (2 tablespoon) in wok over medium heat.
Add Garlic (1 tablespoon) and Onion (1/2), fry till fragrant, about 30 seconds.
Add Boneless, Skinless Chicken Thigh (2 cup).
Stir-fry until chicken is almost fully cooked.
Add Fish Sauce (1 tablespoon), Soy Sauce (1 tablespoon), Oyster Sauce (1 tablespoon) and Palm Sugar (1 1/2 tablespoon).
Increase heat. Mix well until chicken is fully cooked.
Stir in Toasted Cashew Nuts (1/2 cup).
Garnish with Scallion (to taste) and serve with rice.