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Whisk together cornstarch, salt and pepper. Add chicken and toss to coat.
Whisk together the ingredients for the sauce. Prep the peppers, and the scallions and measure out the cashews.
Have all your components ready to go, and then heat 1 tbsp of vegetable oil in a large non-stick pan or wok. Cook the chicken in batches (add fresh oil each time) until the chicken is golden brown on both sides and almost cooked through. Transfer to a bowl until all the chicken has been browned.
Then place the cooked chicken back into the wok, add the peppers and the sauce, and continue to cook until the chicken is cooked through.
Toss in cashews and scallions. Stir to combine and warm.
Transfer to a large serving platter and serve with rice or steamed broccoli drizzled with toasted sesame oil and sesame seeds.