Here we go… Start by getting your rice rinsed and ready for the rice cooker. Pull out your low sodium soy sauce, rice vinegar, brown sugar, oyster sauce, sesame oil, vegetable oil, chicken thighs (or breasts), garlic, ginger root, a green bell pepper, sherry, corn starch, water chestnuts, cashews, and green onions.
Keeping each thing separate… Dice the green bell pepper into bite size pieces. Cut the chicken into bite size pieces. Roughly chop up the water chestnuts. Slice the green onions. Finely chop garlic so you have about 1 tbsp (or a little extra). Finely chop ginger so that you have 1 tbsp.
Start your rice now. In a small bowl, whisk together 1/2 C low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp packed brown sugar, 2 tbsp oyster sauce, and 1/2 tsp sesame oil. Depending on how much rice you made, you may need to hold off for a few minutes. The rest o my takes about 15-20 minutes.
In a large skillet, heat 3 tbsp vegetable oil over high heat. Add chicken to the skillet in 1 layer and let sit for a couple minutes. Here is where I mix 2 tbsp corn starch with 1/4 C water with a fork or whisk and set aside for later. Add the ginger and garlic, stir it together with the chicken. Add in the green bell pepper and stir to combine. Let cook another 2-3 minutes. Add in 1/4 C sherry and stir it around scraping there brown bits off the bottom of the skillet. Reduce heat to medium/low and add in the sauce mixture. Stir to coat everything. Then add in the cornstarch slurry mixture. Stir for 1-2 minutes till it thickens. Add the water chestnuts (I used about 3/4 of the can) and the cashews (recipe calls for 1 C, but I used about 1/2 – 3/4). Stir to coat everything. If you timed it right, your rice should be finishing up about now. If not, and you have to wait on the rice, you can add a splash of water if the sauce gets too thick.
To serve, lay down a bed of rice, spoon cashew chicken mixture, then top with green onions. Enjoy!