Mix the Sauce: Sauce ingredients are combined in a small bowl. Stirring continues until sugar dissolves and cornstarch blends smoothly. This step keeps cooking stress free later.
Toast the Cashews: Peanut oil heats in a wide pan over medium heat. Cashews are added and stirred until lightly golden. They come out of the pan and rest nearby to stay crunchy.
Cook the Chicken: Chicken pieces go into the same pan. Gentle stirring helps them brown evenly. Cooking continues until the outside turns lightly golden and the inside stays juicy.
Add Aromatics: Garlic and dried chilies join the chicken. Stirring happens quickly so garlic releases aroma without burning. The pan smells bold at this point.
Add Vegetables: Onion and bell pepper are stirred in next. They soften slightly while keeping some bite. Texture stays important here.
Pour in the Sauce: Prepared sauce gets poured into the pan. Heat stays steady while everything gets tossed together. The sauce thickens and coats the chicken evenly.
Finish with Cashews: Toasted cashews and green onions return to the pan. A final toss brings crunch and freshness before heat turns off.
