Cut your chicken breast into thin slices about 1.5 inches long. You can cut the chicken while its still a little frozen to make it easier to cut it thin.
Add in all the marinade ingredients. Mix well, then cover and let marinate for 20 minutes in the refrigerator.
Mix all of your sauce ingredients together in a small saucepan or bowl, taste and adjust seasonings if needed.
Keep it raw or add in 1/4 cup water and let simmer on medium low heat for a couple minutes until you get back to the original consistency. Then take it off the heat and set aside.
Slice your veggies into thin 1.5 inch long pieces. Then leave them raw or saute in 1 tsp oil on medium high heat for just a couple minutes.
Add in veggies in 30 second intervals, first bell peppers, then onions, then green onions. Stir fry just until the raw smells are gone, no color, add in a tiny pinch of salt, then take it off the heat and set aside.
Heat your frying pan on medium high, and add in the oil. Wait for it to heat up, then add in your raw cashews, stir immediately and fry for just 30 seconds to 1 minute until they turn golden brown. Strain onto a paper towel and set aside.
Then carefully sprinkle in your marinated chicken pieces into the oil. Making sure to seperate each piece as you drop it in.
Let fry for a few minutes until they turn very light gold. Strain them onto a paper towel for a few minutes. Take the oil off the heat so it doesn't burn.
Heat the oil again, this time on high. Then carefully put the chicken pieces back into the oil and fry for just a minute or two until golden brown. Strain on paper towels or a wire rack for best results.
Then, combine everything together, the cooked chicken, veggies, cashews, and sauce, and serve hot.