Heat the sesame and olive oil in a medium-large sauté pan over medium heat. Add the garlic and ginger and lower the heat slightly. Cook for 1-2 minutes until fragrant.

Add the chicken broth, hoisin sauce, honey, 3 tablespoons of soy sauce and the chili garlic sauce to the pan. Combine the remaining tablespoon of soy sauce and the cornstarch in a separate bowl and set aside.

Bring the broth mixture in the pan to a boil and cook for 8-10 minutes, maintaining a steady boil, until the sauce has thickened nicely and coats the back of a spoon.

While the sauce is simmering prep the chicken. Slice each breast thinly into bite-size pieces. If your chicken breasts are large and thick, cut them in half horizontally by placing your non-dominant hand on top of the breast and slicing it into two fairly equal thinner portions then slice each half thinly into bite-size pieces. Set aside.

When the sauce is thickened, add the butter, one piece at a time, stirring until each piece is melted before adding the next. Add the chicken, cashews and cornstarch mixture and stir to evenly distribute the chicken. Return to a simmer then cover and turn off the heat. Allow the pan to sit (covered) for 5 minutes. (The thin slices of chicken will cook nicely in the residual heat.)

Serve with jasmine rice and fresh basil, mint and/or cilantro leaves.