Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook for 20 minutes, or until tender.
Prepare the Ingredients
Mince garlic. Halve grape tomatoes. Rinse chicken and pat dry. On a separate cutting board, cut chicken into 1/8" slices. Season sliced chicken with ¼ tsp. salt, half the cornstarch, and half the soy sauce. Mix remaining cornstarch in a small bowl with 2 Tbsp. water.
Toast the Cashews
Heat a medium non-stick pan over medium-high heat. Add cashews to dry pan and toast, stirring occasionally, until fragrant, about 2-3 minute. Remove to a plate and return pan to high heat.
Brown the Chicken
Add 2 tsp. olive oil and chicken to hot pan and cook 4-5 minutes, or until chicken starts to brown. Remove chicken to plate with cashews and wipe pan clean. Return pan to high heat.
Finish Vegetables and Chicken
Add 2 tsp. olive oil, sugar snap peas, and garlic to pan and cook until fragrant, about 45 seconds. Add ⅓ cup water, remaining soy sauce, chicken base packet, honey packet, and cornstarch slurry to pan and cook until thickened, about 1-2 minutes. Add chicken, cashews, and tomatoes to pan and cook until chicken is warmed through, fully cooked (no pink remaining inside when cut), and reaches a minimum internal temperature of 165 degrees. Season to taste with salt and pepper.
Plate the Dish
Place a serving of rice on a plate and spoon cashew chicken around rice.