Preheat oven to 400℉. Combine soy sauce, silan or honey, rice vinegar and cornstarch in a small bowl and set aside.

Place chicken on a sheet pan and toss with half the sauce. Roast for 8 minutes.

Scatter cashews, peppers, and water chestnuts and/or celery if using and any other veg of choice around the pan. Drizzle spoonfuls of sauce and roast for another 8-12 minutes until chicken is browned and cooked.