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In a small bowl, combine ¼ cup of the soy sauce, vinegar, sugar, and ¼ cup water.In a large bowl, whisk together the remaining ¼ cup of soy sauce and cornstarch, until smooth
Add the chicken and toss to coat
Heat 1 tablespoon sesame oil and 1 tablespoon vegetable oil in a large skillet over high heat
Once the oil is glistening, working in batches, cook the chicken, stirring, until lightly browned, on both sides, adding the additional vegetable oil as needed, about 8 minutes total per batch
Transfer the chicken to a plate.Add the remaining 1 tablespoon sesame oil in the same skillet over medium heat
Once the oil is glistening, add the bell peppers and cook, stirring, until they begin to soften, about 4 minutes
Add the green onions, cashews, ginger, garlic, and dried chili peppers, cook, stirring, until fragrant, about 2 minutes more
Return the chicken to the skillet, add the sauce and stir to combine
Bring the sauce to a simmer, reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 2-3 minutes
Season to taste with salt.Serve over rice, if using.