Pre-heat oven to 350 degrees and place cashews on a baking sheet in an even layer. Roast until golden brown and toasted, 8-10 minutes; set aside.
Place cubed chicken in a medium bowl and toss well with corn starch, salt, pepper and Chinese cooking wine; let sit 10 minutes.
Pre-heat large skillet or wok over medium-high heat and spray with cooking spray. Add chicken to the pan and cook until golden brown, stirring frequently, 7-9 minutes. Remove chicken from pan and set aside.
In the same pan over medium-high heat, add ginger, garlic and chili paste and sauté until flavors release, about 30 seconds, being not to burn the garlic.
Add onion and peppers to the pan and sauté until tender, 6-7 minutes. Return chicken to the pan along with soy sauce, rice vinegar, sugar and sesame oil and stir-fry 2-3 additional minutes.
Garnish with scallions and toasted cashews to serve.