Add the sauce ingredients to a medium bowl and stir to combine. Set aside.
Heat 1 Tbsp of coconut oil in a large skillet over medium high heat. When the pan is hot, add half the sliced chicken and 1/2 tsp of salt, and cook until done, about 5-7 minutes. Be sure to flip the chicken to brown on both sides. Transfer cooked chicken to a plate and set aside. Add more coconut oil to the pan if needed and repeat with the rest of the chicken.
If the pan is dry after transferring the chicken, add more oil to saute the vegetables. Add the onions to the pan and cook until almost translucent, about 4 minutes. Stir often. Add minced garlic and stir for an additional 1 minute.
Add the remaining vegetables to the pan and saute for 6 minutes, or until the vegetables are tender. Stir frequently.
Transfer the chicken back to the pan with the vegetables and add the cashews. Stir to combine.
Pour in the sauce and stir with the vegetables and chicken. Let simmer for 3-5 minutes, or until the sauce thickens.
Serve alone or over rice or cauliflower rice. Garnish with sliced green onions and cashews.
