Before starting, wash and dry all produce. Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl), Thai Seasoning and rice to 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, heat a large non-stick pan over medium heat. When hot, add cashews to the dry pan. Toast, stirring occasionally, until golden-brown, 4-5 min. (TIP: Keep your eye on cashews so they don't burn!) Transfer cashews to a plate. 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. Cut longer tenders in half, leaving shorter ones whole.

Heat the same pan over medium-high. While the pan heats, add chicken to a large bowl. Season with salt and pepper. Sprinkle with half the cornstarch, then toss to coat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear are golden-brown, 1-2 min per side. Meanwhile, add sweet chili sauce, soy sauce, remaining cornstarch and 1/2 cup water (dbl for 4 ppl) to a small bowl. Stir to combine.

Add peppers to the pan with chicken. Cook, stirring often, until peppers soften slightly, 1-2 min. Add bok choy. Cook, stirring often, until veggies are tender-crisp and chicken is cooked through, 2-3 min.** Season with salt and pepper. Add garlic. Cook, stirring often, until fragrant, 30 sec.

Add sauce mixture to the pan with chicken and veggies. Cook, stirring often, until sauce thickens slightly, 1-2 min. Roughly tear basil into the pan, then stir until wilted, 30 sec. Remove the pan from heat.

Fluff rice with a fork, then season with salt, to taste. Divide rice between bowls. Top with sweet basil chicken. Sprinkle with cashews.