Place chopped cauliflower in a small bowl or plastic bag. In a separate small bowl, whisk together the remaining marinade ingredients except peanut oil. Once combined, add to cauliflower and mix to coat. Let marinade in refrigerator for 30 minutes.
Place chicken in a small bowl or plastic bag. In a separate small bowl, whisk together the remaining chicken marinade ingredients. Once combined, add to chicken and mix to coat. Let marinade in refrigerator for 30 minutes.
Place chopped carrots, onions, celery, red pepper, garlic and ginger in a large bowl, set aside. In a separate bowl, whisk the stir fry sauce ingredients except cashews, scallions and rice, set aside.
In a large wok, add peanut oil. Bring to high heat to deep fry. Strain cauliflower and chicken. Starting with small batches, fry cauliflower until tender or until easily pierced with toothpick. Once cooked, reserve on plate with paper toweling to absorb any excess oil. Continue until all cauliflower is cooked. Set aside.
Using remaining oil from cauliflower, fry chicken in small batches until opaque. Reserve cooked pieces on a plate with paper toweling to absorb any excess oil. Continue until all chicken is cooked. Set aside.
Using paper toweling and tongs, absorb all but 1 Tbsp of peanut oil from wok and discard on a paper plate. Add the stir fry sauce to the hot wok. Using a nylon whisk, stir constantly until mixture begins to bubble (should be less than a minute). Working quickly, add chopped vegetables to pan and toss to coat with a large nylon or wooden spoon. Once onions begin to soften, add chicken and cauliflower back to wok with cashews. Toss to coat. If the mixture begins to get too sticky, add additional water to loosen as needed. To serve, add scallions and serve while hot over white rice.
