In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the garlic and ginger, stirring for about 30 seconds until fragrant.

Add the red bell pepper, broccoli, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Return the cooked chicken to the skillet. Add the soy sauce, honey, and rice vinegar, stirring to combine.

Stir in the cornstarch mixture and cook for an additional 1-2 minutes until the sauce thickens.

Remove from heat and stir in the cashews and green onions.

Serve hot over cooked rice or quinoa.