Using a mixing bowl, add the corn starch, chicken broth, soy sauce and sugar and mix thoroughly until lovely and smooth.
Place a wok or frying pan over a medium high heat and add 2/3rds of the oil.
Once hot, add the chicken in batches and stir fry until browned. Do not burn.
When browned, remove from the pan and repeat until all of the chicken is done. Keep warm.
Add the remaining 1/3rd of the oil to the pan and when hot, add the mange tout, baby sweetcorn, mushrooms, green pepper and ginger and stir fry for about 5 minutes until cooked.
Keep stirring to prevent it sticking to the bottom of the wok/pan.
Add the corn starch/broth mixture to the wok and stir in well.
Add the green onions and bring the mixture to the boil. Continue to stir until the sauce has thickened. About 2 minutes.
Add the chicken back to the pan and add the cashews nut. Stir in to combine and heat through until everything is hot.