Cut the chicken into bite-size pieces and place them in a zip-top bag.

In a small bowl, whisk together the soy sauce and cornstarch until smooth and fully dissolved.

Pour the mixture over the chicken and toss well to coat evenly.

Let it marinate for 10 minutes.

Heat a large skillet over medium-high heat. Add the oil.

Add the marinated chicken and cook for 7–8 minutes, or until fully cooked through and lightly golden.

While the chicken cooks, whisk together in a bowl:

Remaining soy sauce

Hoisin sauce

Chili garlic sauce

Sugar

Chicken stock

Ginger

Cornstarch

Mix until smooth.

Pour the sauce into the skillet with the cooked chicken.

Reduce the heat to medium-low and stir frequently.

As the sauce simmers, it will thicken and coat the chicken evenly.

Gently fold in the cashews.

Spoon warm rice into bowls and top with the cashew chicken.

Garnish with sliced green onions, sesame seeds, and red chili flakes before serving.