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## **Instructions**
### **Step 1: Prepare the Chicken**
1. In a bowl, toss the chicken pieces with **cornstarch** and **soy sauce**. This helps the chicken stay tender and develop a slight crisp when cooked.
### **Step 2: Make the Sauce**
2. In a small bowl, whisk together **soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, sesame oil, garlic, ginger, red pepper flakes, and water**. Set aside.
### **Step 3: Cook the Chicken**
3. Heat **1 tablespoon of oil** in a large skillet or wok over **medium-high heat**.
4. Add the chicken and cook until golden brown and fully cooked, about **5-6 minutes**. Remove from the skillet and set aside.
### **Step 4: Stir-Fry the Vegetables**
5. In the same skillet, add another **tablespoon of oil** and stir-fry the **bell peppers** for **2-3 minutes**, until slightly tender but still crisp.
### **Step 5: Combine Everything**
6. Return the chicken to the skillet, pour in the sauce, and stir well to coat. Cook for another **2 minutes**, allowing the sauce to thicken.
7. Stir in the **cashews** and **green onions**, mixing well.
### **Step 6: Serve & Enjoy!**
8. Garnish with **sesame seeds** and serve hot over **steamed rice or noodles**.
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## **Tips for the Best Cashew Chicken**
🔥 **For extra crunch**, toast the cashews in a dry pan for 2-3 minutes before adding them.
🔥 **Want it spicier?** Add more red pepper flakes or a drizzle of sriracha.
🔥 **Make it gluten-free** by using tamari instead of soy sauce.
This **Cashew Chicken** is so good, you’ll never need takeout again! Give it a try and enjoy a fresh, flavorful meal at home. 🍛🥢
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