Toast Cashews: Heat a dry pan over medium heat and add the raw cashews. Stir frequently until they are golden brown and fragrant, about 3-4 minutes. Watch closely to avoid burning!

Sauté Aromatics: In a wok or large skillet, heat the peanut oil over medium-high heat. Add the minced garlic and chopped onion, stir-frying until fragrant and translucent, about 2-3 minutes.

Cook Chicken: Add the chicken thighs to the pan, cooking until they are browned on the outside and no longer pink inside, about 5-7 minutes. Stir occasionally for even cooking.

Mix in Sauces: Pour in the oyster sauce, dark soy sauce, fish sauce, white sugar, and water. Stir well, allowing the flavors to mingle and the sauce to thicken slightly, about 2-3 minutes.

Add Cashews and Onions: Incorporate the toasted cashews and the sliced green onions (white parts) into the skillet. Stir-fry everything together for another 2 minutes, ensuring everything is evenly coated.

Add Spice: Sprinkle the red cayenne pepper over the dish and give it a final stir. For a touch of color and extra heat, top with the finely sliced red chili.

Serve: Serve your Cashew Chicken Thai Style hot over fluffy jasmine rice, allowing each bite to be a perfect blend of flavors.