In a medium bowl, combine the chicken strips, 2 tablespoons of tamari, and red pepper flakes. Set aside.
In a small dry non-stick skillet, toast the cashews for 3 or 4 minutes, stirring often, until they’re lightly browned. Remove from heat and allow to cool.
Heat 1 tablespoon of olive oil in a wok over medium-high heat. Once hot, add the garlic and ginger, then stir-fry for a minute or so until fragrant.
Add the chicken, tamari, and red pepper flake mixture and stir-fry for 3 to 4 minutes until the chicken is no longer pink. Transfer the contents of the wok to a plate or bowl and set aside.
Add the remaining tablespoon of olive oil to the wok.
Add the carrots and stir-fry for about a minute, then add the red bell pepper and stir-fry for another 3 minutes or so until the vegetables have softened but are still crisp. Add half of scallions and cook for another 2 minutes.
Return the chicken with its other ingredients to the wok.
Combine the orange juice and the remaining 2 tablespoons of tamari in a small bowl, then add to the wok.
Increase the heat and bring everything to a boil, stirring often. Let the contents boil for 30 seconds, then remove the wok from heat.
Garnish with the remaining scallions and cashews.