Trim chicken of any extra fat, Cut into one inch cubes.
In a large bowl, combine the marinade ingredients. Add the chicken and mix to coat with marinade.
Peel and thinly slice the garlic. Peel the ginger, and slice an equivalent amount to match the garlic. Snip chiles into one inch lengths, discarding any extra seeds.
Cut off the green parts of the spring onion and discard, leaving the white and light green parts. Cut the remaining parts of the spring onion into one inch pieces.
In a small bowl, mix together the sauce ingredients.
Heat wok over a high flame. Add coconut oil, and watch to make sure it doesn’t start smoking, Add the chiles and Sichuan peppercorn, and stir fry until the chiles have turned a dark brown color.
Add the chicken to the wok, and stirring and tossing continually. Once the chicken has separated, add the garlic, ginger, and scallions and continue to stir fry until you can smell the garlic and ginger and the chicken is cooked through.
Add the sauce, and stir fry with the chicken and vegetables. Once the sauce thickens, stir in the cashews.
Serve warm with your favorite side dishes.