Cashew Chicken

Marinate the Chicken - In a medium bowl, combine diced chicken, soy sauce, rice wine (if using), cornstarch, sesame oil, and black pepper. Marinate for at least 15 minutes while preparing the other ingredients.
Make the Stir-fry Sauce - In a medium bowl, whisk together the hoisin sauce, chicken broth, soy sauce, rice vinegar, honey, and cornstarch until no lumps remain.
Toast the Cashews - Heat a wok, large nonstick, or stainless steel pan over medium heat. Add the cashews, occasionally stir, toasting until fragrant and lightly brown, about 2 minutes. Transfer to a bowl and set aside.
Cook the Chicken - Heat the same pan used to toast the cashews over medium-high heat. Add the vegetable oil. Once hot and shimmering, carefully add the chicken in a single layer. Sear without moving until browned, about 1 minute. Stir-fry until no longer pink, about 3 to 4 minutes.
Cook the Vegetables - Add the bell peppers, stir-fry until crisp-tender, 1 minute. Add the garlic, ginger, and red chili flakes, and cook for 30 seconds.
Thicken the Sauce - Add the stir-fry sauce, bring to a boil, stir and cook until the sauce thickens, about 1 minute. Turn off the heat and stir in the cashews and ½ cup of green onions.
To Serve - Garnish the with some of the remaining green onions. Serve with steamed rice or desired side dishes.