Step 1

Place the chicken, salt, cornstarch, and soy sauce in a large bowl and toss to coat.Heat a large dry skillet (or wok) over medium-high heat

Step 2

Toast the cashews, stirring occasionally until beginning to brown, about, 4 minutes

Step 3

Remove from the pan.In a small bowl, mix together the 2 teaspoons cornstarch and 2 tablespoons water until fully combined

Step 4

Add to the cornstarch slurry the hoisin sauce, sesame oil, 2 tablespoons soy sauce, rice vinegar and brown sugar, stir together until fully combined

Step 5

Using the same skillet (or wok), over medium-high, heat 1 tablespoon canola oil until shimmering

Step 6

Add the marinated chicken

Step 7

Using a wooden spoon, spread the chicken into a single layer cook undisturbed for 2-3 minutes until browned on the bottom

Step 8

Flip the chicken over and cook for another 1-2 minutes until browned on the bottom

Step 9

Add bell pepper cook for 1-2 minutes, scraping the bottom of the pan until the chicken is cooked through and bell pepper is beginning to soften

Step 10

Add the water chestnuts, garlic, ginger

Step 11

Cook for 2 minutes longer

Step 12

Add green onions and the sauce

Step 13

Once the sauce comes to a simmer, add the toasted cashews and toss to combine

Step 14

Cook until the sauce has reached your desired thickness, about 2-3 minutes longer.