1. Cook the Chicken

• Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
• Add the chicken pieces and season with salt and pepper.
• Cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the pan and set it aside.

2. Sauté the Cashews

• In the same pan, add the remaining 1 tablespoon olive oil.
• Add the cashews and sauté for 1-2 minutes until golden brown. Remove and set aside.

3. Cook the Vegetables

• Add the bell peppers, broccoli, and carrot to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables are just tender but still crisp.

4. Add Garlic and Ginger

• Add the garlic and ginger to the pan and cook for 1 minute until fragrant.

5. Make the Sauce

• In a small bowl, whisk together soy sauce, honey, rice vinegar, and the cornstarch mixture.
• Pour the sauce over the vegetables and stir to coat. Let it simmer for 1-2 minutes until the sauce thickens.

6. Combine and Serve

• Return the cooked chicken and cashews to the pan, and toss everything together until evenly coated.
• Cook for an additional 2-3 minutes to heat through.

7. Garnish and Serve

• Garnish with sesame seeds and green onions.
• Serve immediately over rice or noodles.