• Combine rice, Thai Seasoning, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot.
• Cover and bring to a boil over high heat.
• Once boiling, reduce heat to low.
• Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Cut bok choy into 1-inch pieces.
• Peel, then mince or grate garlic.
• Pat chicken dry with paper towels, then cut into 1-inch pieces.
• Add chicken, half the cornstarch and 1/2 tbsp (1 tbsp) soy sauce to a large bowl.
• Season with salt and pepper, then toss to coat.

• Heat a large non-stick pan over medium heat.
• While the pan heats, combine sweet chili sauce, remaining soy sauce, remaining cornstarch and 1/2 cup (1 cup) water in a small bowl.
• When hot, add cashews to the dry pan.
• Toast, stirring occasionally, until golden and nutty, 4-5 min. (TIP: Keep your eye on the cashews so they don't burn.)
• Transfer to a plate.

• Return the same pan to medium-high.
• Add 1 tbsp (1 1/2 tbsp) oil, then chicken. 
• Cook, stirring occasionally, until golden-brown, 2-3 min.
• Add peppers. Cook, stirring often, until slightly softened, 1-2 min.
• Add bok choy. 
• Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. 
• Season with salt and pepper.

• Add chili sauce mixture and garlic to the pan with chicken and veggies.
• Cook, stirring often, until sauce thickens slightly and chicken is cooked through, 1-2 min. **
• Roughly chop cashews.

• Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
• Season with salt and pepper, to taste.
• Divide rice between plates. Top with chicken and veggies.
• Sprinkle cashews over top.

If you've opted to get chicken breasts, prep and cook them in the same way the recipe instructs you to prep and cook the chicken thighs.