In the same skillet, add the onion, green onions, bell pepper, zucchini, broccoli (or any vegetables you’re using), and garlic. Stir and cook for about 3minutes or until the vegetables are tender and crispy.
Return the chicken and roasted cashew, stir and continue to cook.
In a small bowl, add rice vinegar (if you’re using), honey, soy sauce, ginger, and whisk. Add the sauce to the chicken mixture and combine. Let the sauce simmer for about 1-2 minutes or more. Check the seasoning and adjust if necessary.