After rice is cooked stir in 1/3 of the chopped green onion and 1 Tablespoon soy sauce let sit.
Cut chicken into bite size pieces and add the evaporated milk and egg. Soak chicken in mixture for at least 2 hours or more. Coat chicken with flour add salt pepper to taste and fry till golden brown.
In a pan mix cornstarch with a cup of chicken broth until blended and then add the rest of the chicken broth. Bring it to a light boil and simmer for 5 minutes stirring as it thickens.
In a 9x13 dish spread the rice on bottom and layer with the lettuce and then green onion and then chicken. Pour 3 cups of the sauce over the top and then spread cashews over the top. The extra sauce is just extra to use if you want to.