Scale

1 tablespoon vegetable oil

1 1/2 pounds boneless skinless chicken breast ( air-chilled is best)

1 small white onion chopped

2 garlic cloves finely minced or grated

1 teaspoon freshly grated ginger

1/2 cup soy sauce (low sodium is preferred)

1/2 teaspoon freshly cracked black pepper

4 tablespoons rice wine vinegar (unseasoned works best)

4 tablespoons ketchup

4 tablespoons brown sugar

1/4 teaspoon crushed red pepper flakes

3 tablespoons cornstarch

3 tablespoons water

2 scallions

White or black sesame seeds (optional)

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Add one tablespoon of oil to a wok or large high-walled non-stick skillet over medium-high heat. Add the chicken pieces in a single layer when the wok is hot. Cook for 2 minutes undisturbed.
Use a spatula to flip the chicken and cook for another minute or two until cooked through. Remove the chicken from the wok and set aside. Add the remaining tablespoon of oil to the wok and add the onions. Cook over medium heat, tossing frequently until the onions are slightly translucent.
Add the grated ginger and garlic to the wok with the onions and cook until fragrant, about one minute.
Add the soy sauce, black pepper, rice wine vinegar, ketchup, brown sugar, sweet chili sauce, and crushed red pepper flake to the wok.
Cook the sauce over medium heat for two minutes.
Make a slurry by adding the cornstarch to the three tablespoons of water. Stir until the cornstarch is completely dissolved. Slowly pour the slurry into the hot sauce, stirring constantly. Start with only half of the slurry. The sauce will begin to thicken.
Keep adding slurry until the consistency of the sauce is as you like it.
Add the chicken back to the sauce.
Cook, stirring for about a minute. Cooking longer will soften the cashews.
Add the cashews into the wok with the sauce and chicken.
Cook, stirring and flipping with the spatula until the chicken is heated through, about two minutes. Overcooking will make the chicken tough.
If desired, serve hot over white rice, garnished with sliced scallions and sesame seeds.