Heat half of the oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry 3 to 4 minutes or until just cooked through.

Remove chicken to a bowl and set aside.

Add the remaining oil to the pan and stir-fry the ginger, garlic, red pepper flakes and vegetables for about 1 minute. Stir in the water and bouillon. Cover and let steam for 2 to 3 minutes or until the vegetables are tender-crisp.

Return the chicken to the pan. Stir together the soy sauce and cornstarch and add to the pan. Cook, stirring, until thickened, about 1 minute. Sprinkle with roasted cashews and serve over noodles or rice.

I added 1/4 cup Diana's Honey Garlic sauce