For the Chicken and Veggies:

• 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 small red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Sauce:

• 1/3 cup low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch + 2 tablespoons water (slurry to thicken sauce)

To Finish:

• 1/2 cup roasted unsalted cashews
• Cooked white or brown rice for serving
• Optional: chopped scallions or sesame seeds for garnish