In a mixing bowl, toss chicken with the pan-searing flour to evenly coat.
In a large skillet, heat 1 Tbsp olive oil over medium-high heat.
Once oil is hot, add half of the chicken, and cook stirring frequently, until chicken is is golden brown and has cooked through (about 4 minutes).
Transfer chicken to a plate and add another 1/2 Tbsp olive oil to skillet.
Cook remaining chicken until golden brown and cooked through. Transfer to the plate with the rest of the chicken
In a bowl , whisk together chicken broth, Hoisin sauce, soy sauce, rice vinegar, honey and cornstarch until well blended.
Heat remaining olive oil to the skillet over medium heat.
Add green onion whites, garlic, ginger and cashews and saute until cashews are golden brown, about 1 minute. If you like it spicy, add some crushed red pepper flakes.
Add the sauce mixture and season with salt and pepper to taste
Cook, stirring constantly, until sauce thickens.
Remove from heat and toss the chicken with the sauce to evenly coat.
Serve over rice. Top with green onions