Step 1

In a small bowl, whisk the cornstarch and water into a slurry. Add other sauce ingredients and whisk them. Set aside.

Step 2

Heat a large skillet or wok on medium-high heat. Add 1 Tbsp of the olive oil until hot. Once the oil is heated, add the ground chicken and salt and pepper. Break apart the chicken with a wooden spoon. Cook, stirring frequently for 5-7 minutes until the chicken is cooked through. Remove from skillet and set aside.

Step 3

Reduce to medium heat and add the remaining oil. Then add the onions and sauté until softened, about 2 minutes. Add the rest of the chopped vegetables and sauté, stirring constantly until everything is cooked to your liking. For softer vegetables, cook 5-7 minutes. For al dente vegetables, cook 3-5 minutes.

Step 4

Add the fresh garlic and ginger and stir until fragrant, about 30 seconds. Then add the chicken back to the skillet and pour the prepared sauce on top. Bring everything to a boil and cook for another 1-2 minutes, stirring frequently until the sauce is thickened. Remove from heat, stir in cashews, and serve over rice or noodles.