<ol><li><strong>Prep the Chicken:</strong> Slice the chicken breasts into thin strips. Season lightly with salt and pepper.</li><li><strong>Make the Sauce:</strong> In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, and sesame oil. Set aside.</li><li><strong>Stir-Fry the Chicken:</strong> Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the chicken strips and stir-fry for 4-5 minutes until cooked through. Remove the chicken from the pan and set it aside.</li><li><strong>Cook the Vegetables:</strong> In the same pan, add the remaining tablespoon of vegetable oil. Add the garlic, ginger, onion, bell pepper, carrot, and zucchini. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.</li><li><strong>Combine and Finish:</strong> Add the chicken back to the pan, followed by the cashews and the prepared sauce. Stir well to coat everything evenly, and cook for an additional 2-3 minutes to heat through.</li><li><strong>Serve:</strong> Remove from heat, sprinkle with chili flakes (if using), and garnish with fresh cilantro. Serve hot over cooked rice.</li></ol>