Step 1

Use a paper towel to pat dry the chicken completely dry. Cut the chicken into 1-inch cubes.

Step 2

Transfer cubed chicken to a mixing bowl, along with 1 tablespoon oil, salt, and cornstarch. Stir well to coat evenly.

Step 3

Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken and sauté until golden brown on all sides, about 5-6 minutes. Transfer the cooked chicken onto a plate.

Step 4

In the same skillet, add bell peppers and sauté over medium heat until tender, about 2-3 minutes

Step 5

In a small mixing bowl, whisk together soy sauce, vinegar, chicken broth, sugar, ginger, garlic, sesame oil, and cornstarch until smooth.

Step 6

Stir in the sauce mixture and let it simmer over medium heat for 3-4 minutes until thickened to a desired consistency, stirring constantly.

Step 7

Add the cooked chicken and cashews and toss well to coat, about 1 minute. (Do not overcook the cashews, which will make them soggy).

Step 8

Garnish with green onions and sesame seeds and serve immediately with a bowl of steamed rice or fried rice.