Step 1

In a large bowl, combine chicken, 2 Tbsp. of the avocado oil, corn starch, 3/4 tsp. of the salt, and black pepper; mix to coat. Set aside.Prepare Sweet and Sour Sauce by combining all sauce ingredients in a large liquid measuring cup or medium mixing bowl; whisk well. Set aside.Slice about two-thirds of the green onion into 1-inch pieces. Thinly slice remaining to use as garnish, and set aside.

Step 2

Heat a large sauté pan or high-sided skillet over medium-high. Add chicken and cook for 6 to 7 minutes, stirring occasionally, until cooked through. Transfer to a clean bowl, and reduce heat to medium.

Step 3

Add remaining 1 Tbsp. avocado oil to pan, along with bell peppers and sliced green onion; cook until tender, about 5 minutes. Season with remaining 1/4 tsp. salt.Add Sweet and Sour Sauce and simmer until the sauce thickens, about 2 to 3 minutes. Add cooked chicken, pineapple chunks, and cashews to pan, and gently stir to coat in sauce. Garnish with remaining thinly sliced green onion, and serve over white rice.