Heat the vegetable oil in a wok or large skillet over medium-high heat.
Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
Add the chicken pieces and stir-fry until they are cooked through, about 5-6 minutes.
Add the sliced bell peppers and onion to the wok and continue to stir-fry for another 2-3 minutes.
In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, brown sugar, and Thai chili paste.
Pour the sauce mixture over the chicken and vegetables, stirring well to coat everything evenly.
Add the roasted cashew nuts to the wok and stir to combine.
Cook for another 2-3 minutes until everything is heated through.
Taste and adjust seasoning if needed.
Serve the Authentic Thai Cashew Chicken hot over cooked jasmine rice.
Garnish with fresh cilantro before serving.
Enjoy!
