Step by step

Method

5 steps

1. 1

   Toss 1 lb boneless skinless chicken thighs cut into bite-size pieces with 2 tablespoons cornstarch and ½ teaspoon kosher salt until every piece looks lightly dusty. In a cup, mix 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 2 teaspoons brown sugar, and ⅓ cup water until the sugar dissolves.

2. 2

   Heat 1 tablespoon neutral oil in a wok or wide skillet over medium heat until shimmering. Toast ¾ cup raw cashews and 6 dried red chiles (snipped into pieces) 1–2 minutes, stirring, until the nuts turn pale gold and smell toasty — pull them before the chiles blacken. Transfer to a plate.

3. 3

   Add the remaining 2 tablespoons oil and raise heat to medium-high. Spread the chicken in a single layer; stir-fry until browned and cooked through with no pink in the center, 6–8 minutes. Crowded pan = steamed chicken, so work in two batches if needed.

4. 4

   Add ½ medium sliced yellow onion, 1 red bell pepper in bite-size pieces, and 3 minced garlic cloves. Toss 2 minutes until the pepper is still crisp and bright and the garlic smells sweet, not burnt.

5. 5

   Return the cashews and chiles. Pour in the sauce and toss until it bubbles and turns glossy on the chicken, about 2 minutes. Finish with 3 sliced green onions and serve over hot jasmine rice. You want glossy savory-sweet chicken with crunchy cashews and fragrant chile heat — not soggy nuts or dry, sauce-less chicken.