1. In a bowl, toss the diced chicken with cornstarch and 1 tablespoon soy sauce. Let it marinate for at least 10 minutes while you prep the vegetables and sauce.

2. Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add the cashews and stir frequently until golden and fragrant, about 2–3 minutes. Remove and set aside.

3. In the same skillet, add the remaining 1 tablespoon oil. Add the marinated chicken in a single layer and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.

4. Add the bell peppers and onion to the pan. Stir-fry for 3–4 minutes until slightly tender. Add the garlic and cook for another 30 seconds.

5. In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, and water.

6. Return the chicken and cashews to the pan with the veggies. Pour in the sauce and toss everything together. Let it simmer for 2–3 minutes until everything is well coated and the sauce slightly thickens.