Lay the chicken pieces on a large plate, sprinkle with arrowroot and ¼ teaspoon salt. Toss everything together until the chicken is well coated.
Whisk together the chicken broth, ¼ teaspoon kosher salt, and honey until well combined
Heat 1 tablespoon oil over medium high heat in a large skillet. Add the chicken and cook until it’s browned and cooked through, about 8-10 minutes, flipping halfway through. Remove from the pan and set aside. It’s okay if browned bits remain in the pan.
Add an additional 1 tablespoon oil to the pan, along with the green beans, ginger, and ¼ teaspoons salt. Cook, stirring occasionally, for 1-2 minutes.
Pour in the chicken broth mixture, stirring to get up any chicken bits. Cook on medium low for 2-3 minutes, or until the sauce is reduced a bit.
Add chicken back to the pan, along with the cashews, stirring to combine. Taste and add additional salt if necessary. Serve warm over rice on on its own, with hot sauce if you like.