To begin, prepare your ingredients by slicing the chicken, bell peppers, and onion. Lightly roast the cashew nuts in a dry pan over medium heat until golden brown, then set aside. This helps bring out their rich, nutty flavour.

In a large bowl, mix the soy sauce, oyster sauce, fish sauce, sugar, and chicken stock. Stir until the sugar dissolves and the mixture is well combined. This sauce will provide the perfect balance of savoury and slightly sweet flavors to the dish.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the dried red chilies and stir-fry for 1 minute until they become fragrant. Be careful not to burn them, as this could make the dish overly bitter.

Add the minced garlic to the wok and stir-fry for about 30 seconds, just until fragrant. Then, add the chicken pieces and stir-fry for 5-6 minutes until the chicken is cooked through and lightly golden.

Add the sliced onion, red and green bell peppers to the wok. Stir-fry for another 3-4 minutes until the vegetables are tender but still slightly crisp. The combination of soft chicken and crunchy vegetables adds a delightful texture to the dish.

Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly, and allow it to simmer for 2-3 minutes so the flavors can meld together. If the sauce reduces too much, add a little more chicken stock.

Stir in the roasted cashew nuts and chopped spring onions. Toss everything together gently, making sure the cashews stay crisp and the flavors are evenly distributed.

Serve the Kai Med Ma Muang hot over jasmine rice. Garnish with additional chopped spring onions for a fresh, green touch. The sweet, savoury sauce combined with the tender chicken and crunchy cashews offers a satisfying bite. Enjoy your meal with extra chili flakes on the side for those who enjoy more heat.