Get out two small bowls. In one, mix rice vinegar with brown sugar and stir to dissolve sugar.
In the second, add 1 tsp cornstarch and 1 tsp water, and stir to dissolve cornstarch. Set both aside.
Heat up a wok or large frying pan with 2 Tbs oil, add the garlic, and saute until fragrant, about a minute. Add the cubed chicken and cook until cooked through.
+While the chicken is cooking, place the cashews on a baking sheet and roast for 7 minutes at 350 F(175 C).
Add onions to the chicken . Rip each sweet pepper into three pieces over the wok, and add all 6 pieces, tossing to combine.
Straight to the wok, add soy sauce, hoisin sauce, water, sugar, and the rice vinegar with the brown sugar. Toss to combine and cook for 2-3 minutes. Add cornstarch mixed with water, and toss.
To finish, throw in the toasted cashews and green onions and cook for another 30 seconds, tossing continuously.
Serve over jasmine rice. ENJOY!!!