Sauce:

1. In a small bowl, whisk in all the ingredients until combined.

Cashew Chicken:

1. Preheat oven to 350℉. Place cashews on a baking sheet and bake for 5 to 8 minutes, or you can toast them in a pan.
2. Season your chicken thigh cubes with salt; In a wok, heat oil, add chicken, and let it sear for 6 to 8 minutes, often turning, so it is evenly brown and cooked all the way through.
3. In your wok, add oil; once hot, add onions, stir fry for about one minute or until you get a light charred. Next, add garlic, ginger and stir fry for 30 seconds.
4. Then, add your celery, bell pepper and stir fry aggressively for 30 seconds or until your peppers start to soften. Next, add your chicken back and chestnuts, stir fry for 30 seconds to one minute and add your sauce; bring it to a boil, stir fry for 25 more seconds or until thicken and glossy.