To make the sauce, mix all the stir fry sauce ingredients and keep it aside.

In a wok, heat 2 tablespoons of oil. Add cashews and cook for 3-4 minutes, stirring continuously for even browning. Keep a close eye towards the end to prevent burning.

Using a slotted spoon, remove cashew from the wok draining excess oil, and keep the cashews aside.

Cut chicken breast into bite-size pieces, sprinkle cornstarch and pepper, and toss to coat chicken well.

Add coated chicken breast to the same hot wok and cook on high heat for 2 minutes. Flip and cook for another minute. Remove the chicken; it should be just cooked through.

Add the remaining 1 tablespoon of oil to the wok. Add dry red chilli, chopped garlic, bird eye chilli (if using), and the white parts of the green onion. Sauté on high heat for 30 seconds until aromatic.

Add red bell pepper and sauté for another 30 seconds.

Add cooked chicken, roasted cashew, and stir fry sauce. Toss everything well and cook for about 1 minute until the sauce has thickened and coats the chicken well.

Switch off the flame and stir in the green onion.

Serve with rice/noodles or as an appetizer.