In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1/2 Tbsp oil over medium-high heat.
Remove from heat, add chicken, veggies and cashews to sauce and toss to evenly coat. Serve warm with white or brown rice, cauliflower "rice" or quinoa and sprinkle with green onions and sesame seeds.
Recipe has been updated to include broccoli and bell pepper. Originally shared Jan. 2014.