Put the vermicelli in a bowl and cover with boiling water. Leave it until the noodles are softened (start checking them after 2 minutes). Drain and set aside.
Whisk together the garlic, ginger, orange juice, chicken broth, soy sauce, orange zest, crushed red pepper flakes, and arrowroot starch in a medium bowl; set aside.
Heat 1 tablespoon of oil in a large, deep-sided skillet over high heat. Add the chicken breasts in a single layer on the bottom and cook until browned outside and fully cooked inside (there should be no pink inside), about 5 minutes. Use a slotted spoon to transfer the chicken to a bowl.
To the same skillet, add the remaining 1 tablespoon oil, bell pepper and onion; cook over high heat until starting to soften, about 2 minutes, stirring frequently.
Add the chicken back into the skillet and stir in the orange juice mixture. Bring to a boil, and then cook until the sauce is thickened, about 2 minutes, stirring frequently.
To serve, place the noodles on a large serving bowl and spoon the chicken mixture on top; sprinkle on the cashews and scallion.
Notes
Nutrition Information: The nutritional information for this recipe was calculated without the arrowroot starch vermicelli.
Arrowroot Starch Vermicelli: I buy these at a local Asian market; they’re very similar to glass noodles. (Konjac noodles, which are available on Amazon also work well!) If you can’t find them, use any kind of noodles you like in this dish, or serve it with rice instead.
Storage: Store leftovers in an airtight container in the fridge for up 4 days.