Preheat oven to 400°F.

Place the flour in a shallow dish and set aside.

In a large mixing bowl combine ground chicken, panko crumbs, salt, pepper, onion, basil, parsley, cashews, orange zest, and cream cheese.

Mix until everything is thoroughly combined.

In a skillet, heat the vegetable oil over medium heat until hot.

Roll meat into 1-inch meatballs, place in flour, turn to lightly coat on all sides, and add to hot oil.

Cook and turn for 2 minutes, or just until a little browned on all sides.

Transfer meatballs and hot oil to a 9 x 13 baking dish.

Bake for 18 minutes, or until meatballs are cooked through.

Prepare the sweet and sour sauce by combining brown sugar, white vinegar, and water in a skillet.

Bring to a boil; whisk frequently and continue to cook over medium-high heat for 4 minutes or until sauce is reduced by 0.5.

To serve, remove meatballs from oven and pour the prepared sauce over the meatballs.