Place the flour, salt and pepper in a bowl and toss with the chicken. Shake off any excess flour. Heat a nonstick skillet over medium high heat, add a drizzle of canola oil. Add the chicken and brown on each side for about 2 minutes. Meanwhile, in a small bowl, whisk the ketchup, soy sauce, rice vinegar, sesame oil, garlic, brown sugar and ginger. Pour over the chicken in the pan and turn the heat to medium low. Allow to simmer for another 2-3 minutes or until thick and the chicken is cooked through. Toss the cashews in and serve over rice.
