Before starting, preheat oven to 425°F. Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and garlic. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) 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 pot from heat. Set aside, still covered.

While rice cooks, core, then cut pepper into 1-inch pieces. Cut broccoli into bite-sized pieces.

Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Transfer chicken to a baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.

While chicken roasts, heat the same pan over medium-high. When hot, add broccoli and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until water is absorbed and broccoli begins to soften, 2-3 min. Add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until veggies are tender-crisp, 4-5 min. Season with salt and pepper, then toss to combine. Remove pan from heat. Transfer veggies to a plate, then cover to keep warm.

Whisk together hoisin sauce, soy sauce, cornstarch and 2/3 cup water (dbl for 4 ppl) in a medium bowl. Add hoisin mixture to the same pan (from step 4). Bring to a boil over medium. Cook, whisking often, until sauce thickens slightly, 2-3 min.

Fluff rice with a fork. Thinly slice chicken. Divide chicken, rice and veggies between plates. Drizzle sauce over chicken or serve on the side for dipping. Sprinkle cashews over top. Drizzle sriracha over top, to taste.