1.Cook 1 cup of basmati rice as per package directions.
2. Cut the chicken into bite-sized pieces and coat with the corn starch, salt, and pepper.
3. In a fry pan over medium-high heat, add some olive oil and fry the chicken breasts until browned and mostly cooked through. Remove from heat temporarily.
4. Add the bell pepper, carrots, edamame, and onion to the pan and fry up for a few minutes until they just start to soften.
5. In a small bowl or jar, combine the stir fry sauce ingredients. Add the sauce to the fry pan and stir in to combine.
6. Add cashews and the chicken back in and let the dish come to a simmer for a few minutes.
7. Serve the cashew chicken over rice, and optionally garnish with cilantro, a bit more chili garlic paste (optional), and a drizzle of sesame oil. Enjoy!