In small bowl, combine soy sauce, vinegar, corn starch, ginger, garlic and chili paste. Stir to combine and dissolve corn starch. Set aside.
In wok or large skillet, over medium-high, heat sesame oil and canola oil for 1 minute. Add chicken and stir fry for 3-4 minutes. Add sauce and peppers and stir fry for another 3-5 minutes, stirring frequently.
Serve with brown rice and sprinkle with cashews, if desired.