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Make sauce: Whisk together garlic, water, light soy sauce, dark sweet soy sauce, and oyster sauce. Whisk in cornstarch. Add red pepper flakes and white pepper (if using). Set aside.
Prep ingredients: Slice onion and bell pepper and combine. Chop green onions. Dice chicken and toss with a pinch of salt and flour.
Set onions / peppers, green onions, chicken, sauce, and cashews near the stove. Place a paper towel on top of a plate and set that near the stove.
Heat cooking oil in a wok over medium-high heat.
When oil is hot, add cashews and saute until golden brown and toasted, 1 to 2 minutes. Set cashews on paper-towel lined plate. Leave oil in the wok.
To remaining oil in wok, add chicken. Let chicken cook for 2 minutes without stirring.
Continue cooking, turning occasionally, until chicken is golden brown and cooked through, 6 to 7 minutes total.
Transfer chicken to the plate with the cashews and return wok to heat.
To any remaining oil in the wok, add onions and bell peppers. Saute until tender, 3 to 4 minutes.
Pour sauce over onions and peppers. Simmer until sauce starts to thicken, 1 to 2 minutes.
Add green onions, chicken, and cashews to pan. Cook everything together for 1 minute to coat in sauce.
Serve over rice.