Velvet the Chicken:

• Start by preparing the chicken. In a bowl, mix the sliced chicken breasts with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 3 tablespoons of water. Stir until the chicken is evenly coated. Let it marinate for about 15-20 minutes.
• While the chicken is marinating, prepare the Cashew Chicken Sauce by mixing 1/2 cup of water, 1 tablespoon of cornstarch, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of vegetarian oyster sauce, and 1 tablespoon of brown sugar in a bowl. Set aside.

Stir-Fry:

• Heat some oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the marinated chicken and stir-fry until it's cooked through and the coating is slightly golden. 
• In the same wok, add a bit more oil if needed. Add the minced garlic and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
• Add the julienned red bell pepper to the wok and continue stir-frying for another 2-3 minutes until it begins to soften.
• Pour the prepared Cashew Chicken Sauce over the chicken and vegetables.
• Stir well to combine and let the sauce thicken, which should take about 1-2 minutes.
• Once the sauce has thickened, add the roasted cashews to the wok and stir until everything is evenly coated.
• Cook for an additional minute to heat the cashews through.
• Garnish with the green parts of the chopped green onions.
• Serve hot over steamed rice or noodles.