In a bowl, add ingredients for the sauce and whisk together.
Set a nonstick skillet on medium high heat and spray with extra virgin olive oil.
When the skillet is hot, toss in garlic and sear for about 2 minutes. Then add chopped chicken breasts. Cook the chicken until the outside of it is seared, about 6 to 8 minutes.
Then, toss in chopped bell peppers and sear for about 3 minutes. Stir the mixture with a wooden spatula.
Slowly pour in the sauce little by little and stir frequently with a spatula.
Toss in the raw cashews and stir.
Garnish with green onions and enjoy with brown rice or quinoa.