Place skillet on medium heat and coat with oil to warm up.
While the oil heats, prepare your sauce by juicing the oranges (I did this by hand, you don't need a fancy juicer) and whisking all ingredients together. Set aside. You can add red pepper flakes here if you like a little spice (I don’t so I left mine out).
Whisk the egg in a medium/large bowl and add the tapioca starch in another. Cut the chicken into pieces then place them into the egg wash.
Coat each piece of chicken in the egg then use a fork to transfer the chicken piece by piece into the tapioca starch. Be sure to shake the excess egg off.
Coat chicken completely then carefully place into the skillet with the heated oil. Add more tapioca starch if you need.
Continue this process until all pieces are in the skillet. Flip chicken carefully and be sure all sides are cooked.
Once cooked, remove chicken and set aside. Remove any burnt pieces from your skillet and return to the stove.
Bring the stove to medium/low heat, add the sauce to the skillet and then bring to a simmer.
Combine 1 tablespoon of tapioca starch and 2 tablespoons of chicken broth then stir to form a paste. Stir your paste into your skillet and let simmer for a few minutes.
Once the sauce has thickened slightly, add in the chicken and cashews and cover each piece completely. Serve with sautéed broccoli for W30 or rice/fried rice if not! Top with additional sesame seeds and green onions if you wish.
