Chicken Cashew Nut

1. In a small bowl whisk together 2 Tbsp. of the soy sauce, the oyster sauce, sweet chile jam, brown sugar, sesame oil, 1/4 tsp. of the white pepper, and 2 Tbsp. water until combined.

2. In a medium bowl toss chicken with the remaining 2 tsp. soy sauce, the cornstarch, dry sherry, and the remaining 1/4 tsp. white pepper until evenly coated. Let marinate 10 minutes.

3. In a wok or large skillet heat 2 Tbsp. vegetable oil over medium-high until shimmering. Fry the cashews and chiles (if using) in the oil just enough to darken them slightly, 1 to 2 minutes, being careful not to let them burn. Using a slotted spoon, place them on a plate lined with a paper towel to drain.

4. Add garlic and cook until fragrant, about 30 seconds. Add the marinated chicken and cook, stirring, until no longer pink, 2 to 3 minutes. Add the sauce mixture, onions, and bell peppers, tossing to mix. Continue cooking until everything is heated through and combined, about 1 minute. Add the scallions and fried cashews and chiles; toss to combine. Continue cooking until the sauce has thickened, about 1 minute.

5. Sprinkle with Roasted Chile Powder and serve with rice. Serves 4.

Pepper's Roasted Chile Powder

Preheat the oven to 350°F. Spread 2 cups dried red chiles (such as Thai chiles, arbol peppers, or japones chiles) evenly across a sheet pan and roast about 6 minutes, watching closely to make sure they don't burn. The chiles are done when they change color from red to a very dark reddish brown. Transfer chiles to a plate and let cool completely, about 30 minutes. Place them in a mortar and grind with the pestle until they're the size of red pepper flakes. (Or use a spice grinder or small blender on high 10 to 15 seconds; make sure the blender is totally dry.) Store the chile powder in an airtight container at room temperature for 3 months or up to 1 year in the freezer. Makes 3/4 to 1 cup.