Chop the scallions, keeping the green and white parts separated.
Chop the bell pepper, garlic and ginger and set combine with the white ends of scallions, then set aside.
Heat the oil in a large pan over medium heat.
Add the chicken to the pan and cook through, until no longer pink in the center.
Remove the chicken from the pan and transfer to a plate. Set aside.
Add the bell peppers and scallion whites to the pan and cook until the bell pepper is tender.
Add the garlic and sauté for one minute, or until fragrant.
Add the red pepper flakes and ginger and toss to combine.
Combine the soy sauce, chicken broth, and corn starch to a medium bowl, then pour over the vegetables.
Add the chicken, cashews, and green portion of scallions to the pan and mix together.
Serve over rice.