Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey and sesame oil. Set aside.
In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant. Add the bell pepper and Dynasty Baby Corn. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Return the cooked chicken and toasted cashews to the skillet. Pour the prepared sauce over the ingredients and stir to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and everything to be heated through.
Drizzle with Dynasty Sriracha Chili Sauce and garnish with chopped green onions. Serve hot over steamed rice or noodles and Enjoy!
