Heat a good amount of avocado oil in a wok and toss in the cashews, mix around and once golden toss in your chillies, if using. Remove and set aside in a bowl. Chop up onion, pepper and spring (green) onions. Remove skin from chicken thighs and slice into 1 inch pieces. Toss onions and pepper into wok and saute, add in chicken, give it a stir, once mostly cooked add in ginger, garlic, spring onions. Add in oyster sauce and soya sauce. Mix in the cornstarch to thicken up the sauce a bit. Serve with jasmine rice.
