1/2 cup soy sauce
1 tbsp. rice vinegar
1 tbsp. brown sugar
2 tbsp. oyster sauce
1/2 tsp. toasted sesame oil
3 tbsp. vegetable oil
6 chicken thighs, cut into small cubes
1 tbsp. chopped garlic
1 tbsp. chopped ginger
1 red pepper, chopped
1/4 cup sherry or chicken broth
2 tbsp. cornstarch
1 cup unsalted cashews

Mix together soy sauce, vinegar, brown sugar, oyster sauce and sesame oil.

Cook the chicken.  Add in the garlic and ginger and stir to combine.  Stir in the red pepper and let cook for 2-3 minutes.

Pour in the sherry.  Turn the heat to medium-low and pour in the sauce, then mix the cornstarch with 1/4 cup water and pour in.

Stir the sauce for 1-2 minutes to thicken, then add the cashews.