heat wok on high heat and add half the oil
brown chicken, in 2 batches, until almost cooked through
remove chicken from the wok and put aside
add all of your vegetables, garlic and ginger and toss around in the wok for 5 minutes to begin cooking
stir through the oyster sauce to coat all of the vegetables
add the chicken back to the wok and continue to stir, cooking for another 5 minutes or so
stir in the cashews 2 minutes before serving
serve with jasmine rice, brown rice or rice noodles
sprinkle a few sesame seeds on top
