Add the cooking oil to a medium pan and heat to 350°F (175°C).

Carefully drop the cashews and chilies into the oil and fry for 1 to 2 minutes, until fragrant.

The chilies will turn bright red and the cashews should be golden brown.

Drain them well and set aside.

Discard all but about 2 tablespoons (30 ml) of oil from the pan.

To the same pan, add the garlic and cook until light brown and fragrant, about 30 seconds.

Stir in the chicken and stir-fry for about 1 minute, until the outside is seared and it is cooked to about medium, but not yet fully cooked.

Sprinkle with the salt and pepper, stir the onion and bell peppers into the pan and cook until the onion and peppers are light brown and soft, 1 to 2 minutes.

Add the chilies and cashews and stir-fry for about 1 more minute until all ingredients are combined and hot.

Pour in the chili paste in soybean oil, oyster sauce and black soy sauce and stir-fry until all the flavors combine and the sauce reduces to a glaze, about 1 minute.

Taste and adjust any of the seasonings if you’d like, then serve over a bed of hot rice.