In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.

In a separate bowl, combine the shrimp and water. Let sit for 15 minutes. Drain and roughly chop. In a large wok or saute pan, heat the oil over high heat. Add the beans and shallow fry until wrinkled, stirring, about 2 minutes. Remove and drain on paper towels. Remove all but 1 tablespoon of the oil and add the garlic and cook, stirring, for 10 seconds.

Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the chopped shrimp, greens beans, cashews, hoisin, remaining 3 teaspoons of soy sauce, seasame seeds, sirachi, and red pepper flakes. Stir to coat, and cook for 1 minute.

Remove from the heat and serve immediately, garnished with green onions.

In a small bowl, blend all the ingredients. Keep in an airtight container until ready to use.