1. Start by preparing your ingredients: dice the chicken into bite-sized pieces, mince garlic, grate ginger, and measure out your sauces and nuts. I always like to have everything ready before I start cooking—that’s my grandma’s trick for a smooth process.
2. In a small bowl, whisk together soy sauce, oyster sauce, honey, and chicken broth. In a separate bowl, toss the chicken pieces with cornstarch until evenly coated. This helps the chicken crisp up nicely and thickens the sauce later.
3. Heat 1.5 tablespoons of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for about 4-5 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set aside.
4. In the same skillet, add the remaining oil. Sauté garlic and ginger until fragrant, about 30 seconds. Be careful not to burn the garlic—it’s what adds that wonderful aroma!
5. Pour in the sauce mixture, stirring constantly to prevent lumps. Let it simmer for 2-3 minutes until it starts to thicken slightly.
6. Return the cooked chicken to the skillet, stirring to coat it evenly with the sauce. Add the cashew nuts and cook for another 2 minutes, allowing everything to meld together beautifully.
7. If you’re adding vegetables like peppers or snap peas, toss them in during the last minute of cooking so they stay crisp and colorful.
8. Serve hot, garnished with sliced green onions if desired. I love to sprinkle a few extra toasted cashews on top for that satisfying crunch—just like my grandma used to do.

This step-by-step process is inspired by years of cooking with love and a few kitchen mishaps that taught me patience and the importance of tasting as you go. Trust your senses—this dish is forgiving and adaptable.