Prepare the Chicken: In a zip-top bag, combine cornstarch, salt, and pepper, then add diced chicken breasts. Seal the bag and shake well to ensure the chicken is evenly coated with the mixture. Set aside.

Heat the Oils: In a large skillet, heat sesame oil and olive oil over medium-high heat. Allow the oils to shimmer for about 1 minute before adding the chicken.

Cook the Chicken: Add the coated chicken to the skillet in a single layer. Cook for about 4-5 minutes, stirring occasionally, until golden-brown and nearly cooked through.

Sauté the Vegetables: In the same skillet, add broccoli florets, red bell peppers, edamame, and minced garlic. Toss gently and cook for 3-4 minutes until crisp-tender.

Combine Ingredients: Return the cooked chicken to the skillet. Whisk together soy sauce, honey, rice wine vinegar, chili garlic sauce, and ginger, then pour into the skillet and stir to combine.

Add Cashews and Simmer: Add the cashews to the skillet, stirring gently. Let the sauce simmer for about 1-2 minutes, allowing flavors to meld.

Garnish and Serve: Mix in sliced green onions for garnish. Serve immediately, either on its own or over jasmine rice or rice noodles.