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Mix all the Sauce ingredients in a small bowl.
Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy. Remove from skillet with a slotted spoon.
Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
Add chicken. Cook for 1 minute until the outside changes from pink to white.
Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
Add green part of green onions and cashews. Toss for 30 seconds.
Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).