Cut Tenders to bite-size. Chop Garlic as small as possible. Salt and pepper Chicken and pad all sides with Garlic. Dust with Flower. Sauté in EVOO turning till all sides are golden brown and fully cooked. Remove chicken and keep in serving dish. Now add the Orange Reserve Balsamic to the pan and let it reduce a bit. Heat should not be too high! Return chicken to the pan and add Scallions and mix well. Turn off heat and add Cilantro and Cashews. Return all to serving dish.