Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. In a medium bowl combine 2 tbs soy sauce, 1 tbs rice wine, and 1 tbs cornstarch. Add the chicken, toss to coat thoroughly, and let sit 10–15 minutes while you prepare other ingredients.

Sear the chicken

Heat 2 tbs vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if necessary) and cook 3–4 minutes per side until golden and mostly cooked through. Remove chicken to a plate and set aside. Do not fully crowd the pan to preserve browning.

Sauce

Mix the sauce

In a small bowl whisk together 3 tbs chicken broth, 2 tbs hoisin sauce, 1 tbs oyster sauce, 1 tsp dark soy (optional), and 1 tsp sugar until smooth. In a separate small cup stir 1 tsp cornstarch into 1 tbs water to make a slurry and set aside.

Aromatics & Vegetables

Sauté aromatics

In the same skillet or wok, add 1 tbs neutral oil and heat over medium-high. Add the minced garlic (3 tsp), minced ginger (1 tsp), and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant but not browned.

Cook vegetables

Add the sliced red bell pepper and peas. Stir-fry 1–2 minutes until peppers begin to soften and peas are heated through.

Combine & Finish

Return chicken and add sauce

Return the seared chicken and any accumulated juices to the pan. Pour the prepared sauce over the chicken and vegetables. Stir to combine and bring to a gentle simmer for 1–2 minutes.

Thicken sauce

Give the cornstarch slurry a quick stir, then slowly pour it into the simmering pan while stirring. Cook 30–60 seconds until the sauce thickens and becomes glossy.

Add cashews and finish seasoning

Stir in 3/4 cup roasted cashews and 1/2 tsp sesame oil. Taste and adjust with a pinch more soy sauce or 1/4 tsp black pepper if desired. Toss in the green parts of the scallions, then remove from heat.

Serve

Divide steamed rice among four plates (about 1 cup cooked rice per serving). Spoon the cashew chicken over the rice and garnish with extra cashews or scallion slices if desired. Serve immediately.