Add both oils to a large wok, bring heat to a medium-high and allow the oils to start to shimmer. Now add the chicken carefully. Since the pan is hot the oil sizzles and can spit at you a bit. Sorry, only way to describe it. Here's hoping you don't get spit at. Use caution to avoid it.
Cook the chicken until it's no longer pink, this should only take a few minutes at high heat, likely about 3 to 5 minutes.
Toss in the cashews, cook for about 2 minutes, stirring to keep them from cooking too much on any one side.
Add the red pepper, stir around for about 1 to 2 minutes.
Add the minced garlic, stir around for one minute.
Now toss in the hoisin sauce, Silk Creamy Cashew and corn starch (be sure to make a slurry with a bit of Silk and corn starch in a mason jar, shake then add to the liquid so you avoid lumps) into the pan. Cook for about 2 to 3 minutes, until the sauce thickens.
Add salt and pepper to taste.
Remove from heat and transfer to serving bowl.
You can serve this with rice or noodles.
Serve with a big old Creamy Cashew smile!