Season the chicken with salt and pepper and dredge it in the cornstarch, coating completely. Heat the oil in a wok or sauce pan to 350 degrees F. Fry the chicken in small batches until golden brown, about 2 to 3 minutes. Drain on paper towels.
In a small bowl combine the vinegar, soy sauce, hoisin, chili garlic sauce, water and sugar and mix well to combine. Set aside.
Heat the peanut oil in a large skillet or wok over medium high heat. Add the peppers and beans and cook for 3 minutes. Add the cashews and cook for 1 minute longer. Add the chicken and the sauce and toss well. Cook, constantly stirring until the chicken is well coated in the sauce and heated through, about 2 minutes longer. Remove from the heat and mound in the center of a large platter for serving. Drizzle the chicken and cashews with the sesame oil and serve with cooked white rice.
Yield: 4 to 6 servings