Chicken Cashew Nuts

Preheat the oven to 350°F (175°C) and roast the cashews on a baking sheet for 8-10 minutes until they darken in color. If using raw cashews, roast them for 10-12 minutes, stirring halfway through.

Combine the chicken thigh with soy sauce and mix well. Let it sit for at least 15 minutes.

Combine all sauce ingredients in a small bowl.

If using dried chilies, add the oil to a wok and add the dried chilies; turn the heat on to low. Stir the chilies until they puff and darken, about 1 minute. Remove them with a mesh skimmer and drain on a paper towel lined plate.

In the same wok, turn the heat up to high. Add the chicken and spread the pieces out into one layer. Allow the chicken to sear for about 2 minutes until browned. Toss the chicken and keep cooking, stirring frequently, until completely cooked. Remove the chicken from the pan.

With the heat off, add the chopped garlic, then turn the heat on to medium. Stir the garlic until golden, then add the onions and stir for about one minute.

Turn the heat up to high, add the bell peppers, chicken, and sauce mixture, and toss until heated through and well mixed, about 1 minute.

Turn off the heat, add the green onions and cashews, and toss just until mixed. Plate and top with fried chilies, and serve immediately with jasmine rice.