Whisk together the Marinade ingredients in a freezer bag. Add chicken and marinate 30 minutes at room temperature or up to 6 hours in the refrigerator (or if time is limited, just while you prep your vegetables and sauce).

Whisk together all of the Hoisin Ginger Sauce ingredients in a medium bowl. Set aside.

Whisk together all of the Chicken Breading ingredients in a large freezer bag EXCEPT eggs.

When ready to cook, drain excess marinade from chicken without removing chicken from bag. Add eggs to bag and toss with chicken until evenly coated. Remove coated chicken from bag, letting excess marinade/egg drip off then add chicken to Chicken Breading bag. Seal bag and toss until evenly coated.

Heat 3 tablespoons vegetable oil in a large nonstick skillet OR for crispier chicken, heat enough oil in pan until it reaches ¼ inch up pan over medium high heat.

Once very hot, add chicken in a single layer (working in batches if necessary - crucial for crispier chicken), and cook undisturbed for 1 minute then continue to cook and stir until lightly browned and cooked through. Remove to a paper towel lined plate.

Wipe out skillet. Heat 1 tablespoon oil to the now empty skillet and heat over medium high heat. Add onions and sauté for 2 minutes. Add red bell peppers, snap peas, ginger and garlic and sauté for 1 minute.

Stir sauce (to make sure cornstarch has not separated) and add to skillet. Simmer until sauce is warmed through and thickened. Add chicken and toss to coat.

Garnish with green onions and cashews (optional) and serve with rice.