Patricia shows you how to make Burmese chicken, a sweet and spicy chicken dish that is perfect for eating alone or for a dinner party.She pairs it with Frank Sinatra's version of the Road to Mandalay. Ingredients2 large chicken breasts cut in strips1-2 red chillis sliced and finely chopped2 tabsps. Oyster sauce1 tabsp. Dark brown sugar12 ozs. (350 gms) carrots thinly sliced2 ins piece ginger sliced2 large cloves garlic3 ozs. unsalted cashew nuts1 teasp. tumericBunch coriander leavesGroundnut oilInstructionsPut chicken, chillis, sugar and half oyster sauce into a bowl and leave to marinadeAdd chopped garlic, ginger, turmeric and cashews to the hot oil and stir for a fewminutes. Then add the carrots and stir round. Leave to cook for a few minutes.Remove and put to one side. Add the chicken mixture to the pan and cook untilchicken cooked right through. Combine with the carrot mix and reheat. Pour over theremaining oyster sauce and add the coriander leaves. Serve immediately withnoodles.