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1. In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, a pinch of salt, and pepper. Mix well and let it marinate for at least 15 minutes.
2. Prepare the vegetables: slice the onion, bell pepper, and carrots; cut the broccoli into small florets; trim the snap peas. Set aside.
3. In a dry skillet over medium heat, toast the raw cashews for about 5-7 minutes, stirring frequently until golden brown. Remove and set aside.
4. In the same skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken in a single layer and cook for 5-7 minutes until browned and cooked through. Remove and cover to keep warm.
5. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the onion, garlic, and ginger for 2-3 minutes until the onion is translucent.
6. Add the bell pepper, broccoli, snap peas, and carrots. Stir-fry for 5-7 minutes until tender-crisp.
7. Return the chicken to the skillet and stir to combine. In a small bowl, mix the remaining soy sauce, oyster sauce, cornstarch, and water until dissolved. Pour over the chicken and vegetables, stirring well. Cook for an additional 2-3 minutes until the sauce thickens.
8. Drizzle sesame oil over the stir-fry and stir. Adjust seasoning with salt and pepper if needed. Fold in the toasted cashews.
9. Serve hot over cooked rice or noodles. Garnish with additional cashews or sesame seeds if desired.

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