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Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.
Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
Meanwhile, wash and dry the fresh produce.
Peel and mince ginger. Peel and mince garlic.
Place soy sauce, oil, cornstarch, vinegar, and sugar in a small bowl; whisk to combine the sauce.
Seed and medium dice bell peppers.
Cut chicken thighs into ½-inch pieces.
Heat a large skillet over high heat.
Once the skillet is hot, add oil and swirl to coat the bottom.
Add chicken and stir-fry for 2-3 minutes. Add ginger, garlic, and bell peppers; continue to cook, stirring often, until veggies begin to soften, 2-3 more minutes.
Pour sauce into the skillet. Reduce heat to medium-high and cook, stirring often, until the sauce thickens, 4-5 minutes.
Meanwhile, trim green onions on a clean cutting board and cut crosswise into ¼-inch pieces.
Add cashews to the skillet and stir to combine.
To serve, divide rice between bowls; top with chicken stir-fry and green onions. Enjoy!