In a bowl, combine juice, soy sauce, honey, cornstarch and seasonings.
In a wok or large skillet, heat 1 tablespoon oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside.
Remove from skillet and heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender.
Add cooked vegetables, cashews and sauce mixture. Continue cooking until sauce bubbles and thickens. Serve atop a one-cup serving of brown rice