Dice the chicken and combine with the seasonings from salt to starch. Set aside in the fridge.
Slice the onion, break up the slices in one plate. Prepare the garlic, ginger, chilis, and white scallion parts on another plate. Dice the bell pepper. Make the sauce in a bowl.
Preheat a wok, large stainless steel saute pan, or cast iron, over medium heat until it feels warm when placing your palm near the surface, about 2-3 inches away. Add 1.5 tbsp oil. Add the chicken and spread them out to a single layer. Pan fry over medium-high heat for 4 minutes the first side and 3 minutes the flip side. The chicken should be cooked. Scoop out the chicken and leave the oil in the pan.
Add 1 tbsp oil. Lower the heat to medium. Saute the onion for 10 seconds and scoop out.
Add garlic, ginger, chili, and white scallion parts with a pinch of salt. Saute for 8-10 seconds. Add bell peppers, saute for 10 seconds.
Stir the sauce again then add it to the pan. The sauce will thicken in 10 seconds.
Return the chicken, cashew, and onion to the pan. Add the green scallion parts and toss for 10 seconds before turning off the heat.