Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, stirring frequently, until the chicken is cooked through and no longer pink.
Add the minced garlic and ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
Stir in the broccoli, bell pepper, and snap peas. Cook for another 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce and honey. Pour this mixture over the chicken and vegetables.
Add the cornstarch mixture to the skillet, stirring well to combine. Cook for an additional 2-3 minutes until the sauce thickens.
Remove from heat and stir in the roasted cashews.
Serve hot over cooked rice or noodles.