Before starting, wash and dry all produce. 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 them so they don't burn!)Transfer to a plate.

Return the same pan to medium-high heat.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 peppers soften slightly, 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.