in a medium mixing bowl, toss cubed chicken with cornstarch.
in a saute pan, over med-high heat - heat 2 tbsp coconut oil for about 30 seconds. add chicken and and saute for about 8 minutes, until chicken is golden brown on all sides.
remove chicken and set aside in a bowl.
in a small pot, make quinoa according to the package instructions. (I use Trader Joe's tricolor quinoa)
add 2 tbsp of coconut oil to saute pan and heat for about 30 seconds. add peppers and onions to pan and saute for about 7 minutes or until onions are translucent. Stirring occasionally.
while peppers are cooking, whisk sauce ingredients in a small mixing bowl - soy sauce, balsamic vinegar, white vinegar, minced garlic, ground ginger, maple syrup, red pepper flakes and salt.
add chicken back to saute pan and stir with vegetables.
pour the sauce into the saute pan and bring to a boil for about 2 minutes. Stir constantly until sauce thickens. Stir in the cashews and green onions.
remove from heat. place cashew chicken mix on top/side of quinoa, top with some green onions. Enjoy!