dice chicken thighs into small chunks and brown in a wok. season with salt and pepper while it browns. dice the onion and green pepper into similarly sized chunks while chicken cooks.
once chicken begins to brown, add in your diced onion and green pepper.
combine soy sauce, brown sugar, oyster sauce, chili garlic sauce, and minced ginger. when chicken is nearly done and onion and green pepper have just started to soften, add in sauce and reduce heat to low.
roughly chop cashews. combine corn starch and water to make a slurry. add them both to the wok and stir to combine. continue to simmer on low until sauce thickens and becomes glaze-like and cashews soften slightly. serve with rice or noodles.