Note: There is a summarized (short) video near the top of the blog post. The full instructional video is inside the recipe card at the bottom of the page.

1. At the beginning of the cooking process. If you are making rice to go along with this dish, plan your time and get your rice cooking to serve alongside the cashew chicken.
2. If you’re using chicken thighs, take a few minutes and trim the fat with a pair of kitchen shears. I also have a tutorial of how to trim the fat from chicken thighs if you need a little more guidance. If you are using chicken tenderloins you can skip this step. Cut the chicken into small, bite sized pieces and transfer to a plate or small sheet pan. Season with a light sprinkling of salt (½  – ¾ teaspoon) and pepper (1/4 teaspoon). Set aside and finish other prep. 
3. Finely dice the garlic. I usually slice the garlic into thin rounds and dice it down into smaller bits from there. 
4. With the asparagus, cut some of the bottom of the stalks off that are discolored. Then chop the whole bunch of asparagus into one-inch pieces. 
5. Chop the onion into about one inch pieces. Then pull the onion layers apart and set aside in a bowl. 
6. If you are using the scallions, chop one bunch of scallions for garnish. 
7. If you are using the red pepper, chop that now into approximately the same size as the onions. 
8. You’ll need two large pans for this. I used 12-inch sauté pans which works great for this. 
9. Add a little olive oil to the pan for the veggies and let it get hot. This should be on medium heat. Then add the chopped asparagus and stir around the pan. You’ll cook this for about five minutes total as you add in the other veggies. 
10. In the other pan, drizzle a little vegetable oil in the pan – about 1 tablespoon – and heat on medium-to-high heat. Let it get hot, then add the chicken and spread out evenly across the pan. Then let it cook for 4-5 minutes without touching it. It will turn mostly white by the end and get crispy around the edges. 
11. While the chicken is cooking, return to your veggie pan, add the cashews and give everything a good stir. Let it cook for a minute, then add another splash of olive oil in middle of pan and add the onion – then mix and let cook a minute. Add the red peppers, and mix again. You should keep stirring the veggie mix and be careful not to let the cashews burn. Since I used roasted and salted cashews for this, I didn’t salt the veggies. If you use unsalted cashews, hit the veggies with a little salt. 
12. Once the chicken is ready, use a spatula to turn the chicken pieces and then your kitchen tongs to finish turning them. They only need to cook a couple more minutes once turned. 
13. Add a splash more vegetable oil (or olive oil) to the middle of the pan along with the garlic and let it cook there for a minute until it’s fragrant. Then mix the garlic in with the chicken. 
14. Transfer the veggies into the chicken pan and mix until well combines. Add the oyster sauce and mix to coat. Add a splash of water to thin out. Add more oyster sauce if you want it saucier. I do usually add a bit more – depends on your preference. 
15. Serve over white rice and garnish with fresh scallions if you are using them.