In a medium bowl, whisk together chicken stock, soy sauce, honey, hoisin sauce, cornstarch, and rice wine vinegar until smooth.

Take chicken thighs or breasts and place them in a bowl. Sprinkle cornstarch over them, tossing to coat evenly.

Heat oil in a large skillet over medium-high heat. Fry the chicken for 2-3 minutes on each side until golden brown.

In the same skillet, reduce heat to medium and add minced ginger, minced garlic, and unsalted roasted cashews, stirring for about 1 minute.

Pour the prepared sauce mixture into the skillet. Stir and bring to a gentle boil, allowing sauce to thicken for about 2-3 minutes.

Once the sauce thickens, add the crispy chicken back into the skillet, tossing to coat evenly.

Remove from heat and stir in sliced green onions before serving over rice or noodles.