Prepare the Sauce: In a small bowl, whisk together ½ cup of low-sodium soy sauce, 2 tablespoons of seasoned rice vinegar, 1 tablespoon of sugar, and ½ cup of water until the sugar dissolves. Set aside.

Coat the Chicken: In a large mixing bowl, combine ¼ cup of soy sauce with 2 tablespoons of cornstarch, whisking until smooth. Add 2 lbs of chicken cut into pieces, tossing to coat.

Cook the Chicken: Heat a large skillet over high heat and add 2 tablespoons of toasted sesame oil and 2 tablespoons of vegetable oil. Add the chicken in batches and cook until golden brown, about 6-8 minutes total.

Sauté the Vegetables: In the same skillet, add 1 tablespoon of sesame oil and toss in the red and green bell peppers. Stir-fry for about 4 minutes until they soften.

Aromatics and Nuts: Add the green onions, cashews, ginger, garlic, and chili peppers to the skillet. Stir-fry for 2 minutes until fragrant.

Combine Chicken and Sauce: Return the chicken to the skillet and pour in the sauce. Stir well and simmer for 2-3 minutes until the sauce thickens.

Serve and Enjoy: Remove from heat and serve hot over rice.