Thai Cashew Chicken

Steps

1. Cut the chicken thigh into bite-sized strips, ensuring they are no more than half an inch thick if using fillet.
2. Marinate the chicken in soy sauce and a little water. Allow it to absorb the marinade until ready to cook.
3. Prepare the cashew topping by baking roasted cashews at 175°C for 8-10 minutes until they are dark, nutty, more flavorful, and crispier.
4. In a wok with oil, reduce heat to low. Add dried chili peppers and stir constantly for about 1 minute until they puff up, darken, and become smoky (dark maroon/almost black). Turn off the heat immediately.
5. Heat the same wok on high. Stir-fry the marinated chicken in a single layer without touching it initially, allowing it to brown thoroughly on all sides until fully cooked and nicely browned.
6. Remove the browned chicken from the wok and set aside, leaving the oil/chili flavor behind.
7. Reduce heat to medium-high (or medium). Add minced garlic to the remaining oil in the wok. Fry until lightly golden brown.
8. Add the onion and mix well, cooking only until softened but not overly soft.
9. Add the bell peppers and all the prepared sauce ingredients (oyster sauce, soy sauce, fish sauce, Golden Mountain sauce/Maggi seasoning, sesame oil, sugar, Thai chili paste).
10. Stir-fry everything together over high heat for a quick mix until the vegetables are cooked through but still crispy.
11. Turn off the heat. Add the roasted cashews and green onions to the wok.
12. Mix gently so that the cashews are coated without becoming soggy.