Heat oil in 12-inch nonstick skillet over medium heat and cook white parts of green onions, stirring occasionally, until almost tender, about 1 minute.
Stir in garlic and cook 30 seconds. Stir in ginger and crushed red pepper flakes. Add Brisk® Fruit Punch and bring to a boil over medium-high heat.
Cook, stirring occasionally until sauce is reduced and slightly thickened, about 8 minutes.
Meanwhile, combine soy sauce, sugar, cornstarch and vinegar in small bowl. Stir into skillet.
Bring to a boil and cook, stirring frequently, until thickened, about 1 minute. Remove from heat.
Slice hot chicken nuggets diagonally and stir into skillet. Stir in 1/4 cup cashews. Transfer to serving platter and top with green onions and remaining cashews.
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