Place flour, salt and pepper in bowl and toss with chicken. Shake off any excess flour.
Heat non-stick skillet at medium high, add a drizzle of canola oil. Add chicken and brown on each side for about 2 minutes. Meanwhile, in small bowl, whisk ketchup, soy sauce, rice vinegar, garlic, brown sugar and ginger. Pour over chicken in pan and reduce heat to medium low. Allow to simmer for another 2-3 minutes or until thick and chicken is cooked through. Toss cashews and pour into serving platter. Sprinkle with green onion. Serve over rice.