Add chicken, garlic, ginger, Shaoxing wine, salt, pepper and cornflour to a bowl. Mix well. Set aside.
Prepare the sauce by mixing soy sauce, oyster sauce, white vinegar, sugar and white pepper in a small bowl. Set aside.
Mix cornflour and a cup of water in a small bowl until smooth and lump free. Set aside.
Heat a tablespoon of oil on high in a large wok. Add marinated chicken and stir fry for 2 minutes until chicken is about 80% cooked. Add the cashew nuts and cook for a few seconds. Add broccoli, capsicum, carrot, snow peas and spring onion whites. Stir-fry for a minute until veggies are glazed.
Add the sauce, mix well and continue cooking for a few seconds.
Add the cornflour mix and spring onion greens. Mix well. Cook for a minute until sauce thickens, chicken is completely cooked and everything is warmed through.
Remove from heat. Serve hot with steamed rice. The Cashew Chicken keeps well in the fridge in an air-tight container for up to 2 days.