Cut up your broccoli and onion and julienne the red pepper.
Have all your ingredients cut and ready to fry.
Preheat wok or frying pan over high heat.
Add 2 tablespoons oil and add chicken, reserving marinade. Stir-fry for 3-4 minutes until chicken is no longer pink. Cook in batches if necessary. Remove and set aside.
Add remaining tablespoon of oil and stir-fry the aromatics for 10 seconds or until fragrant.
Add the vegetables and stir-fry 3-4 minutes.
Add the reserved marinade and reserved chicken and cook until sauce thickens, stirring frequently.
Toss with cashews and serve over white rice.