Stir-fry Chicken Crunch

The first time I tasted this food was 10 years ago at Sapo Oriental at Pondok Indah Mall, Jakarta, Indonesia. It was called Ayam Kacang Mede (Stir-fry Chicken with Cashew Nuts). I don't have the slightest idea if the restaurant still existed (since I've been out of the country for a few years) but nevertheless they introduced new twists in Chinese cooking to my palate. The crunch of course comes from the nuts used in this recipe. We could make some crispy chicken first before adding the sauce but that's for another recipe. Now I'm creating the simpler and way quicker version of it and (I think) it tastes way better. :-)

One chicken breast, cut into 1/2-inch wide fingers
1/2 medium onion, cut into 1/2 x 1/2 -inch pieces
4 cloves garlic, thinly sliced
1/2 red bell pepper, seeded, and cut into 1/2 x 1/2 -inch pieces
5 tbsp Maggie seasoning
1/4 cup cilantro, roughly chopped
2 tbsp olive oil
1 cup salted roasted mixed nuts, containing at least 3 amongst peanuts, cashews, almonds, hazelnuts, etc. (preferrably the ones with honey)

Heat up oil on high heat. Put the onion first and stir fry for about 20 seconds then add the garlic and the bell pepper. Stir fry for another 20 seconds. Lower the heat to medium and add the chicken immediately. Cook untill browned here and there. Pour the seasoning and mix well. Keep on stirring for another 5 minutes. Finally add the nuts in. Mix untill the nuts are thoroughly coated with the sauce, about 2 minutes. Turn off the heat and add the cilantro. Mix well and serve.