Honey Cashew Chicken

Prep the chicken…
0 Chop 2 pounds of boneless skinless chicken into bite sized pieces and place in a large bowl
2 Add 2 tablespoons of soy sauce and 2 tablespoons of cornstarch and toss to combine
3 Set aside for now
Prep the sauce…
5 In a small bowl, combine 1/3 cup of soy sauce with 1/4 cup of honey, 2 tablespoons of rice vinegar, 2 teaspoons of cornstarch and an optional 1 teaspoon of hot sauce, sambal, sriracha or gochujang and set aside for now
Cook the ingredients…
7 Place a large skillet over medium heat and add a few tablespoons of a neutral oil
8 Add 3/4 cup of cashews and cook while stirring until lighted browned and fragrant
9 Transfer the cashew onto a plate and set aside for now
10 Add the coated chicken and cook until cooked through and lightly crisp on the edges
11 Transfer the chicken onto a plate and set aside for now
12 Add the chopped onions, peppers, garlic and ginger and sauté until softened (5-7 minutes)
13 Add the cooked chicken, the toasted cashews, the sauce and sesame seeds and toss until everything is completely combined 
15 Simmer until everything is warmed through and the sauce is nice and sticky
14 Serve warm with rice or egg noodles