Fry the cashew nuts until light golden; set them aside on paper towels to absorb excess oil.
Fry the dried chilies until shiny and crispy; set aside on paper towels to absorb excess oil.
Roll the chicken cubes in flour. Remove any excess flour, and deep fry the chicken on medium-high heat until it turns light golden. Set the chicken aside on paper towels to absorb excess oil.
Julienne the long red peppers, and cut both the onion and the green banana pepper into thin slices. Set aside.
Wipe the wok clean with a paper towel, and place it back on the heat. Add about 1/2 tablespoon of oil and the garlic, and stir fry quickly until fragrant; do not allow the garlic to brown.
Add the sliced yellow onions, and stir fry until they become translucent.
Add the fried chicken, along with the fried cashew nuts and fried dry chilies.
Add the seasoning sauce and stir fry until it thickens : toss all the ingredients together until everything is evenly coated with the sauce.
Add spring onions and fresh chilies and stir fry; mix.