In a medium pan (over medium heat), heat cashews until browned and fragrant, stirring frequently, for about 3 to 5 minutes. Remove from the pan and set aside. No need to clean the pan – you’ll use it for the next steps!
In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, and water. Set aside.
In a separate medium bowl or Ziplock bag, add the chicken, a little black pepper (to taste), and cornstarch.
Using the same pan you used for the cashews, add two tablespoons of oil to the pan and heat it to medium-high. Add the chicken chunks and cook for 6 - 10 minutes, or until the chicken is mostly cooked and begins to brown and appear crispy on the outside.
Remove chicken and set aside in a separate bowl.
Using the same pan, add ½ - 1 tablespoon of oil. Then, add the onion, garlic, and bell peppers, and cook for 3-5 minutes or until tender and translucent.
Add the chicken, cashews, and sauce to the pan with veggies. Stir together and allow the sauce to thicken.
Optional: top with chopped green onions and sesame seeds.
Remove from heat and serve over ½ cup of cooked brown or white rice and additional veggies like broccoli or sugar snap peas. Enjoy!