Heat canola oil in a large wok or frying pan over high heat. Add sliced chicken breasts. Stir-fry for 5 to 7 minutes or until browned all over. Transfer to a plate.
Add onion, red pepper, yellow pepper and sweet potato to pan. Stir-fry for 5 to 6 minutes or until tender.
Add green beans to pan. Stir-fry for 5 minutes or until just tender. Return chicken to pan.
Add Thai Paste, cashews and vegetable stock to pan. Stir and cook until heated through. Add green onions to pan and toss to combine. Serve with steamed jasmine rice.