Instructions:

1. Marinate the Chicken:
   In a bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and rice wine (if using). Toss well and let it sit for about 15 minutes while you prep the other ingredients.

2. Toast the Cashews:
   Heat a dry skillet over medium heat. Add the cashews and toast them for 2–3 minutes, stirring often, until golden and fragrant. Set aside.

3. Prepare the Sauce:
   In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and chicken broth. In a separate cup, mix the cornstarch with water to create a slurry. Set both aside.

4. Cook the Chicken:
   Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken in a single layer (work in batches if needed) and stir-fry for 5–6 minutes, until browned and cooked through. Remove and set aside.

5. Stir-Fry the Veggies:
   In the same pan, add the remaining 1 tablespoon of oil. Toss in the onion, bell peppers, garlic, and ginger. Stir-fry for 2–3 minutes until the veggies are crisp-tender.

6. Combine Everything:
   Return the cooked chicken to the pan. Add the toasted cashews and pour in the sauce. Stir everything together and cook for 1–2 minutes until the sauce starts to bubble.

7. Thicken the Sauce:
   Give the cornstarch slurry a quick stir and pour it into the pan. Continue cooking for another 1–2 minutes until the sauce thickens and coats the chicken and veggies beautifully.

8. Serve:
   Remove from heat, garnish with sliced green onions, and serve hot over steamed rice or noodles. Enjoy!