Step 1

Combine all the sauce ingredients in a glass measuring cup or a bowl. Whisk together to break up clumps. Set aside.

Step 2

Add olive oil and chicken chunks to a skillet pan. Sprinkle with salt and pepper.

Step 3

Cook chicken, over medium-high heat, for 8-10 minutes. Stirring to turn the chicken every couple minutes until it looks cooked and the outside is white. It should be mostly cooked, but not to temperature as it will cook in the sauce later.

Step 4

* Chicken gives off a lot of liquid while cooking, so at this point I like to drain the liquid from the skillet pan. This is optional.

Step 5

Add the sauce to the skillet pan and bring to a boil. Once boiling, reduce heat to medium-low, and let simmer for 10-12 minutes. Chicken should be cooked through.

Step 6

Stir together the cornstarch and water with a fork. Add this to the chicken and sauce, along with the cashews. Stir and let it cook and thicken for a few minutes before serving.

Step 7

Serve over white rice and garnish with green onions.