Gai Pad Med Mamuang Himmapan (Chicken with Cashew Nuts)

1. Heat oil in a wok or large skillet over medium-high heat. Add cashews and stir-fry for 1-2 minutes until lightly golden. Remove and set aside. 2. Add chicken cubes to the wok and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove and set aside. 3. Add bell pepper, onion, minced garlic, and dried chilies (if using) to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp. 4. In a small bowl, whisk together fish sauce, oyster sauce, light soy sauce, sugar, and water/broth for the sauce. 5. Return chicken and cashews to the wok. Pour the sauce over the ingredients and toss to coat. Stir-fry for another 1-2 minutes until the sauce slightly thickens and everything is well heated. 6. Garnish with fresh spring onions and serve hot with jasmine rice.