For the chicken: 

• 1.5 pounds boneless skinless chicken thighs, cut into bite sized chunks
• ½ teaspoon salt & pepper to taste
• 2 tablespoons Stuart’s Spices Chinese Five Spice

For the stir fry: 

• Olive oil
• 6 garlic cloves, minced
• ½ onion, roughly chopped
• 2 bell peppers, roughly chopped
• 2 tablespoons Thai sweet chili sauce
• 4-5 scallions, finely chopped, separate whites from greens
• ½ cup cashews

For the sauce: 

• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 1 tablespoon rice vinegar, lightly seasoned rice vinegar is also fine
• ½ teaspoon cornstarch
• 2 tablespoons water
• 1 tablespoon sweet chili sauce