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THAI CASHEW CHICKEN
3 tablespoons soy sauce, divided
2 tablespoons all-purpose flour
Kosher salt and ground black pepper
1½ pounds boneless, skinless chicken thighs, trimmed and cut into ¾- to 1-inch pieces
1½ tablespoons Thai chili paste (see headnote)
1½ tablespoons white sugar
1 tablespoon oyster sauce
5 tablespoons grapeseed or other neutral oil, divided
1 cup roasted cashews
6 dried árbol chilies (optional)
6 medium garlic cloves, minced
¾-1¼ teaspoons red pepper flakes
1 medium red onion, cut into 1-inch pieces
1 bunch scallions, cut into 1-inch lengths
01 In a medium bowl, combine 1 tablespoon of the soy sauce, the flour, 2 tablespoons water, ¼ teaspoon salt and 1 teaspoon black pepper; whisk until smooth. Add the chicken and toss to coat; set aside.
02 In a small bowl, combine the remaining 2 tablespoons soy sauce, chili paste, sugar, oyster sauce and 3 tablespoons water, then whisk until the sugar dissolves; set the sauce aside.
03 In a 12- to 14-inch wok or 12-inch skillet over medium-*high, heat 1 tablespoon of the oil until shimmering. Add the cashews and árbol chilies (if using); cook, stirring, until the nuts are fragrant and browned, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.
04 Set the pan over high and heat 1 tablespoon of the remaining oil until barely smoking, swirling to coat. Add half of the chicken mixture; cook, stirring intermittently and scraping up any browned bits, until well browned, 2 to 3 minutes, then transfer to another medium bowl. Using 1 tablespoon of the remaining oil, cook the remaining chicken mixture in the same way and transfer to the bowl with the first batch.
05 Return the pan to medium-*high and add the remaining 2 tablespoons oil, garlic and pepper flakes; cook, stirring, until the garlic is golden brown, about 30 seconds. Add the onion and cook, stirring and scraping, until just beginning to brown, 1 to 2 minutes. Stir in the chicken and accumulated juices, then pour the sauce mixture down the sides of the pan. Cook, stirring and scraping, until the sauce thickens slightly and lightly coats the chicken and onion, 1 to 2 minutes. Stir in the scallions and cashews with árbol chilies (if used); cook, stirring, until the scallions are just wilted, about 30 seconds. Remove from the heat. Taste and season with salt and black pepper.