In a small bowl, mix together the oyster sauce, low-sodium soy sauce, dark soy sauce, white vinegar, sugar, water, and cornstarch. Whisk until smooth and set aside.
Heat 1 tablespoon of peanut oil in a wok or large skillet over medium heat. Add the raw cashews and stir-fry for about 2-3 minutes, or until they turn golden brown and fragrant. Remove the cashews from the skillet and set them aside.
In the same skillet, add another tablespoon of peanut oil. Increase the heat to medium-high and add the chicken thighs. Cook for about 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through.
Once the chicken is cooked, add the sliced onion, minced garlic, bell pepper, and dried red chilies to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender yet still crisp.
Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything evenly. Let it simmer for about 2 minutes until the sauce thickens slightly. Finally, add the sautéed cashews and green onions, mixing everything together.
Serve your Thai Cashew Chicken hot over steamed rice or noodles. Enjoy the delightful crunch of the cashews paired with the tender chicken and vibrant veggies.
