In a small bowl, mix together soy sauce, cooking wine, sesame oil, and cornstarch. Set aside.
In a large bowl, add ground chicken, garlic, onion, egg, panko breadcrumbs, fresh basil, cashews, and salt + pepper. Mix until well combined.
Form chicken mixture into meatballs (approx. 1-inch in diameter) using a medium cookie scoop so they are all the same size. Place on a plate.
In a skillet, heat a drizzle of olive oil and cook meatballs over medium high heat. Brown meatballs on all sides for about 4 minutes. Turn down heat to low heat.
Add the soy sauce mixture and simmer for another 4-5 minutes, stirring the meatballs around until the soy sauce mixture thickens and meatballs are cooked through. Serve over rice with chopped cashews. Enjoy!