• Before starting, wash and dry all produce.
• Using a strainer, rinse rice until water runs clear. In a medium pot, combine rice, Thai Seasoning, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. 
• Cover and bring to a boil over high heat.
• Once boiling, reduce heat to low.
• Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. 
• 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.
• To a large bowl, add chicken, half the cornstarch and 1/2 tbsp (1 tbsp) soy sauce.
• Season with salt and pepper, then toss to coat.

• Heat a large non-stick pan over medium.
• While the pan heats, in a small bowl, combine sweet chili sauce, remaining soy sauce, remaining cornstarch and 1/2 cup (1 cup) water.
• When hot, add cashews to the dry pan.
• Toast for 4-5 min, stirring occasionally, until golden and nutty. (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 (2 tbsp) oil, then chicken. 
• Cook for 2-3 min, stirring occasionally, until golden.
• Add peppers. Cook for 1-2 min, stirring often, until slightly softened.
• Add bok choy. 
• Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp. 
• Season with salt and pepper.

• Add chili sauce mixture and garlic to the pan with chicken and veggies.
• Cook for 1-2 min, stirring often, until sauce thickens slightly and chicken is cooked through.**
• 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 in the same way the recipe instructs you to prep and cook the chicken thighs.