Prepare the Sauce: In a small bowl, combine soy sauce, oyster sauce, fish sauce, sugar, and chili flakes, stirring until well blended. Set aside

Stir-fry Chicken: Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and stir until fragrant. Add sliced chicken and stir-fry until cooked through and lightly browned.

Add Vegetables: Add sliced bell peppers and onion to the pan. Continue to stir-fry until vegetables are tender yet crisp.

Combine Cashews and Sauce: Add roasted cashew nuts to the pan. Pour the prepared sauce over the chicken and vegetables. Stir well to combine, ensuring everything is coated evenly with the sauce.

Finish and Serve: After removing the dish from the heat, generously garnish it with fresh cilantro leaves. Serve piping hot over a bed of steamed jasmine rice or alongside noodles to enjoy the vibrant flavors at their best.