In a wok or large frypan (skillet), measure out 2 tablespoon of peanut oil (vegetable oil). Over medium-high heat, add 1 cup of roasted cashews, stir fry for 1 minute, remove, then set aside.
Very finely chop 1 tablespoon of fresh ginger and 1 tablespoon of fresh garlic.
Begin slicing ½ onion, ½ capsicum (bell pepper) and ½ cup sliced celery. Slice the onion into long pieces and the capsicum into small square cubes.
Using the same wok or large frypan (skillet), add a further 3 tablespoon of peanut oil over medium-high heat. Add HALF of the ginger and garlic and stir fry until fragrant, then add the marinated chicken. Stir fry for 5-6 minutes until chicken is cooked, remove then, set aside.
Over medium-high heat, measure out a further 2 tablespoon of peanut oil and add remaining ginger and garlic into your wok or large frypan (skillet). Stir fry until fragrant.
Turn the heat to HIGH and add your vegetables including, a ¾ cup of baby corn (optional) and stir fry for 5 minutes.
Return the cooked chicken back into your wok or frypan (skillet), mixing the chicken and vegetables together.
Pour in the sauce then, add the cashew nuts. Stir fry for 2-3 minutes or until most of the sauce has thickened, then serve.