In a small saucepan on the stove over medium heat, add the soy sauce, hoisin sauce, apple cider vinegar, honey, sesame oil, ginger, and garlic. Stir and heat until almost boiling.

Meanwhile, stir the cornstarch with the 1/2 cup of water and set aside. When the rest of the sauce mixture is hot, pour in the cornstarch/water mixture, stirring constantly as you pour it in. 

Continue stirring sauce over medium heat until it thickens slightly. Remove it from the heat and set aside while you prep the chicken and vegetables.

Preheat your oven to 400 degrees F.

Line a large cookie sheet with aluminum foil or parchment paper and lightly spray with cooking spray.

Add the chicken pieces to the baking sheet and sprinkle with salt and pepper.

Put in the oven for eight minutes. Then remove from the oven and add your vegetables and cashews.

Drizzle with the reserved sauce. You may not use all of the sauce.

Return to the oven for 8-10 minutes, until chicken is cooked through and juices run clear.

Serve over rice or noodles and additional sauce if desired.