1. Start by roasting the cashews. You can roast the cashews in an Air Fryer at 170°C (340°F) for about 4-6 minutes or in a regular oven at 180°C (350°F) for about 8-10 minutes. Move/shake the nuts several times, so they roast evenly. You want them golden brown, but not burned.

2. For the seasoning sauce, mix oyster sauce, regular soy sauce, black soy sauce, Thai chili paste, fish sauce, sesame oil, and brown sugar in a small bowl until well combined. Set aside.

3. Clean the chicken breast and cut it into bite-size pieces. Add it together with the soy sauce and water to a bowl and mix to combine. Cover the bowl and let the chicken marinate for about 20 minutes.

4. Prepare the veggies – peel the onion and garlic and cut the onion in thin wedges and chop the garlic. Wash and dry the bell peppers, remove the seeds and cut them into bite-size pieces.

5. Heat up a large wok* or frying pan* with some oil. Add the marinated chicken and spread it evenly. Do not move the chicken for several minutes so it can brown nicely. When you got some browning happening, move the chicken and continue cooking, stirring frequently. You want the chicken to be cooked completely. Remove from the wok/frying pan and set aside.

6. Add some more oil if needed, then add the onion and garlic and sauté until soft and slightly browned. Next, add the bell peppers and let them cook/brown for some time. Add the chicken back to the wok/frying pan, as well as the seasoning sauce, and mix until all is well combined. Let everything cook for a minute or so.

7. To finish the dish, add the spring onion and roasted cashews and mix in. Serve the cashew chicken with cooked/steamed rice.