Season the cubed chicken with garlic salt. Toss with 2 Tbsp cornstarch until coated on all sides.
Preheat a large skillet drizzled with olive oil and 1 tsp sesame oil over medium-high heat.
Add the chicken pieces to the skillet in a single layer. Fry the chicken in batches until browned on both sides and no pink remains. Around 3-4 minutes. Add additional olive and sesame oil between batches as needed. Remove to a platter.
After all of the chicken is cooked, add the green onions and cashews to the pan. Saute for 2 minutes or until the onion has softened and the cashews are warmed. (Reserve 2 Tbsp green onion for garnishing)
Meanwhile, in a small mixing bowl whisk together the remaining 1 Tbsp cornstarch, hoison sauce, teriyaki, rice wine vinegar, tomato paste, brown sugar, garlic powder, red pepper flakes and ground ginger.
Add the sauce to the skillet. Cook over medium allowing it to bubble and thicken for around 2-3 minutes. Stir constantly. Add additional tomato paste 1 Tbsp at a time if needed, to thicken.
Add the chicken back to the pan. Stir gently until the chicken is heated through and evenly coated with sauce.
Serve immediately over cooked rice, garnished with green onion.
To kick up the heat add ¼ cup Sweet Asian Chili Sauce in place of the red chili flakes.
This blog will be our place to share information on places where Jan, my wife and I have eaten or traveled and our comments as to how we enjoyed them. If you have any suggestions for us to try drop a note to us email@example.com. We will also share recipes I have found on the Internet. If you are looking for a recipe let me know and I will see if I have it in my collection.