Prepare the sauce: In a medium bowl, whisk together the water, soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, ginger, garlic and arrowroot starch (or cornstarch). Set aside.
Cook the chicken and vegetables: Add 1 tablespoon sesame oil to a large skillet and place over medium heat. Once oil is hot, add in scallion (white part only), peppers and garlic and season with ½ teaspoon kosher salt and a few grinds of freshly ground black pepper. Cook, stirring occasionally, for 2 to 3 minutes, then move peppers to the sides of the pan and add in the ground chicken. Quickly begin to break up the meat and cook, until it is no longer pink, stirring occasionally, about 5 to 6 minutes.
Stir in sauce: Once meat is cooked, turn heat to low and add in the roasted cashews and the sauce. Cook, stirring occasionally, 2 to 4 minutes more to allow flavors to develop and sauce to thicken up. Remove from heat and stir in basil, or reserve the basil for garnishing (up to you!)
Garnish and serve: Serve warm in shallow bowls over rice of choice and garnish with sesame seeds, sliced green onion (green part only) and a little extra torn basil.
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