Add all of the ingredients for the sauce to a large bowl and whisk together.
In a large pan or wok over medium high heat, heat 1 tbsp oil. Add the chicken to the pan in a single layer. Cook the chicken until browned on all sides, stirring occasionally. Remove chicken from the pan and set aside.
Add the remaining 1 tbsp oil to the skillet. Next, add the broccoli, carrots and red bell pepper. Cook until the vegetables are barely tender, stirring frequently.
Add the chicken back to the pan. Add the garlic and ginger and cook for 1 minute more.
Add the cashews to the pan. Pour the sauce into the pan and bring it to a boil.
Turn down the heat and let the pan simmer until the sauce thickens.
Optionally, garnish with green onions before serving.
Cut everything into evenly sized pieces so everything cooks through.
When cooking your vegetables, be sure to not overcook them. The vegetables should still be firm and just barely tender when cooking. This is because they will soften as they continue to cook once the sauce is added.
Stir the pan frequently to help everything cook evenly.