Start by cutting the chicken into bite-sized pieces. Next, heat the olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook it until it is cooked through and no longer pink in the center.

While the chicken is cooking, prepare the vegetables. Slice the bell peppers and onion into thin strips and set them aside. Snap the ends off of the snow peas and discard them.

When the chicken is cooked, remove it from the skillet and set it aside. In the same skillet, add the bell peppers, onion, and snow peas and cook them until they are tender and crisp.

Next, make the sauce by whisking together the cornstarch, soy sauce, garlic, ginger, and red pepper flakes in a small bowl. Pour the sauce over the vegetables in the skillet and stir to combine.

Once the sauce is heated through, add the cooked chicken and cashews to the skillet and stir to coat them with the sauce. Cook the dish for an additional 2-3 minutes, or until the chicken is heated through and the cashews are toasted.

When the dish is finished, serve it immediately over a bed of rice or noodles.