Clean, cut and prepare all ingredients ahead of time, including sauce mixture.
In a large bowl, combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
In a large frying pan, or wok, over medium-high heat, heat peanut oil, add chicken and quickly stir-fry until done, 2 – 3 minutes.
Remove chicken from pan; set aside.
Add sliced red pepper, zucchini, carrots and mushrooms to pan; stir-fry 2 minutes.
Add pea pods and cashews; stir fry 2 more minutes; add ginger and cayenne.
Return chicken to pan with vegetables; add sauce and stir.
Cover skillet and cook, over medium heat, for 5 minutes.
Remove from stove and serve over prepared rice, optional.
Cover top of serving with green onions, optional
