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Spread the cashews in a single layer on a small baking sheet. Transfer to a 350°F (175°C) preheated oven and toast for 5 to 6 minutes until nice and fragrant. Remove from heat and set aside.
In a bowl, combine chicken broth, hoisin sauce, low sodium soy sauce, rice wine vinegar, and honey. Whisk well until all ingredients are combined, then set aside.
In a large skillet or wok over medium-high heat, add oil. Once hot, add the 1-inch chicken breast pieces. Season generously with ground sea salt and freshly ground black pepper. Sauté for 1.5 to 2 minutes until mostly cooked through but still a little pink.
Add minced ginger and pressed garlic to the chicken. Quickly sauté for 1 minute, stirring to combine.
Add diced red bell peppers and the white parts of the green onions. Toss them around for 1 minute.
Add broccoli florets to the mixture. Place a lid on the skillet and let them steam for 1 minute. The vegetables should still have a slight crunch.
Pour the prepared sauce into the skillet. Stir to coat all ingredients and bring the mixture to a boil. Once boiling, add the cornstarch mixture (1 tbsp cornstarch mixed with 2 tbsp water) and stir until the sauce thickens, which should take less than 45 seconds.
Add the toasted cashews to the skillet and stir one more time to combine. Serve the cashew chicken over steamed rice, garnished with the green parts of the green onions and sesame seeds.
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