Prep:
- Marinate the chicken: Clean and pat-dry the chicken breasts, then thinly slice into bite-sized pieces. Combine the chicken and sweet dark soy sauce in a large bowl. Mix until the chicken is fully coated in the sauce, then set aside to marinate for 15-20 minutes.
- Make the sauce: Combine the light soy sauce, oyster sauce, fish sauce, tamarind paste, brown sugar, corn starch, and water in a measuring cup (for easier pouring) or small bowl. Mix until thoroughly combined, then set aside.
- Prepare the fresh ingredients: Prepare/chop the onion, garlic, red chilies, red and yellow bell peppers, and spring onion as indicated in the ‘Ingredients’ section. Rinse the Thai dried red chilies and pat-dry with a paper towel. Remove the stems and set aside.
For the Thai Cashew Chicken:
- Fry the dried red chilies: Heat ½ tablespoon of canola oil in a large nonstick wok over medium high-heat. Once hot, add the Thai dried red chilies and sauté for 20-40 seconds until they crisp up and are fragrant. Use a slotted spoon to transfer them to a paper towel lined plate to drain. (No need to wipe out the oil in the wok.)
- Cook the chicken: Lightly toss the marinated chicken with the all-purpose flour (it will be sticky). Add 1.5 tablespoon of canola oil to the wok and heat over medium-high heat. Once hot, add the chicken and quickly spread the pieces out around the pan. Cook for about 2 minutes, stir-frying constantly, until the chicken pieces have cooked through on both sides. (Note: The pieces will be a bit sticky at first, but they will loosen up as you stir-fry in the oil.) Switch off the heat and use a slotted spoon to transfer to a clean bowl. Wipe out the wok with a paper towel.
- Cook aromatics: Heat the remaining 1.5 tablespoons of canola oil in the wok over high heat. Once hot, add the onion, garlic, and red chilies. Stir-fry for 30 seconds until fragrant.
- Stir-fry bell peppers: Add red and yellow bell peppers and toss for 30 seconds to combine.
- Add cashews and dried red chilies: Add the cashews and Thai dried red chilies and stir-fry for 30 seconds until everything in the wok is combined well.
- Add chicken and sauce: Add the chicken and pour the sauce over everything in the wok. Toss for 1-2 minutes, until everything is coated well in the sauce and it has slightly thickened.
- Toss through spring onion: Add the spring onion and toss through for 20 seconds to combine, then switch off the heat.
- To Serve: Transfer to a serving bowl/dish and serve with warm steamed rice.