In a medium bowl, combine the chicken, 3 tablespoon soy sauce and Asian spice blend. Toss to coat the chicken and let sit for 10 minutes.
In a large wok, heat the oil over high heat. Add the chicken and stir constantly, cooking until brown, about 3-4 minutes. Toss in the green beans and cook for about 2 minutes. Add the garlic and cook for another 15 seconds. Finally, add the cashews, hoisin, 1 tablespoon soy sauce, sesame oil, sesame seeds, Sriracha and red pepper flakes. Stir to coat and cook for an additional minute. Remove from heat.
Serve over rice and garnish with green onions.
Be consistent with the size you cut the chicken so it cooks evenly.
Use fresh green beans whenever possible as they contain some bite still after cooking. Frozen green beans lose some texture and canned green beans are too mushy.
Add cold oil to a cold wok and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Cook the chicken in batches so you don’t overload the wok and cool it down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.