1. Add the cashews to a large wok or deep skillet on the stovetop over medium heat. Toast the cashews until slightly browned and fragrant, stirring often, about 4-5 minutes. Remove the cashews to a bowl.
2. Cut the chicken into bite-sized pieces and place the pieces into a large resealable bag with the cornstarch, salt and pepper. Close the bag and shake to evenly coat all of the chicken.
3. Heat the sesame oil in the same wok or skillet over medium heat on the stove. Once warmed, add the pieces of chicken in an even layer and cook for 5 minutes on one side before flipping and cooking on the other side, until browned and cooked through, about another 7-8 minutes. If you can’t add all of the chicken in a single layer, you’ll need to cook it in batches!
4. Once the chicken is cooked, add the carrot slices, pepper chunks, broccoli and edamame to the skillet. Place the lid on and reduce the heat to low, allowing everything to cook for 4-5 minutes or until the vegetables are fork tender. 
5. While the vegetables are cooking, whisk together all of the sauce ingredients (except for the cornstarch and water). After the veggies are fork tender, pour the sauce into the skillet and stir to combine, allowing everything to cook for a few minutes and mingle together. Whisk together the cornstarch and water, then add to the skillet, stirring constantly until thickened.
6. Once the sauce is thickened up, remove the skillet from heat and add in the cashews. Stir to combine, then plate and serve (I serve mine over rice). Add green onions on top!

Leftovers will keep very well in the fridge, in an airtight container for 3-4 days or in the freezer for up to 2 months. Thaw overnight in the fridge.