Heat 1/4 cup of canola oil in a large skillet over medium heat. First, add the Thai chili peppers.
Important! - You can only heat them for about a minute. Otherwise, the fumes they give off will make you cough and the peppers will begin to pop and jump wildly. So, toss them in, stir them around, and take them out after 1 minute.
Add the cashews and toast for 2 minutes. Remove and set aside.
Next, put in the banana peppers, carrots, and onions. Saute for 3-5 minutes until soft. Remove and set aside.
While the vegetables are cooking, place the chicken in a mixing bowl and lightly season with salt and pepper. Add the flour and coat chicken well.
After removing the vegetables, add the remaining canola oil and the chicken. Cook until done, about 5-7 minutes, stirring often. While the chicken is cooking,
Add in the garlic, green onion tops, and minced Thai chilies. Stir and cook for 1 minute.
Return to the pan the cashews, the vegetables, and the chilies.
Pour the sauce over everything and cook until the sauce thickens and coats everything well.
Serve with jasmine rice. Garnish with the whites of the green onions.
Add all ingredients to a mixing bowl - chicken stock, soy sauce, oyster sauce, fish sauce, sugar, white pepper, and sesame oil. Use a whisk to mix well and set aside until needed.