Step 1: Marinate the Chicken In a medium bowl, combine the chicken pieces with the soy sauce, cornstarch, rice vinegar, sesame oil, and pepper. Toss well to coat every piece evenly. Let it sit for at least 10 minutes while you prep the vegetables and sauce. This step is key—it keeps the chicken incredibly tender and gives it a head start on flavor.
Step 2: Whisk Together the Stir-Fry Sauce In a small bowl, whisk together the soy sauce, honey or brown sugar, hoisin sauce (if using), rice vinegar, sesame oil, and chicken broth. Set aside. In a separate tiny bowl, mix the cornstarch with water to make a slurry. Don’t add it yet—you’ll stir it in just before the sauce goes into the pan.
Step 3: Sear the Chicken Until Golden Heat a large wok or a heavy-bottomed skillet over high heat. Add 1 tablespoon of the vegetable oil and swirl to coat the surface. Add the marinated chicken in a single layer (you may need to do this in two batches to avoid overcrowding). Let it sear undisturbed for 2 minutes, then stir-fry for another 2–3 minutes until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Step 4: Stir-Fry the Aromatics and Vegetables Reduce the heat to medium-high and add the remaining 1 tablespoon of oil. Toss in the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. Add the bell pepper strips, snap peas, and broccoli florets. Stir-fry for 2 minutes, until the vegetables are bright and crisp-tender but still have a little bite.
Step 5: Combine Everything with the Sauce Return the cooked chicken to the wok. Give the sauce a quick stir, then add the cornstarch slurry and whisk it into the sauce mixture. Pour the sauce over the chicken and vegetables. Toss everything together and let it bubble for about 1 minute until the sauce thickens and coats every piece beautifully.
Step 6: Add the Cashews and Finish Add the raw cashews to the wok and toss to combine. Cook for another 30 seconds, just to warm the nuts and let them get slightly toasted. Remove from heat. Garnish with sliced green onions and serve immediately over steamed rice.