Mix the chicken, cornstarch, 3 tablespoons water, neutral oil, and oyster sauce until all the liquid has been absorbed by the chicken. In a separate bowl, mix together all the sauce ingredients.

Heat your wok over high heat until just smoking. Spread 2 tablespoons of neutral oil along the perimeter of the wok.

Add the marinated chicken breast, spreading the pieces evenly in the wok. Fry for 1 minute on each side, and transfer back to the bowl.

Add the remaining 1 tablespoon of oil to the wok, along with the ginger, and fry for 5 seconds before adding the garlic. Immediately add the red bell pepper, scallions, and water chestnuts. Stir fry for 30 seconds.

Spread the Shaoxing wine around the perimeter of the wok. Stir fry everything for 10 seconds.

Pour in the sauce mixture, using your wok spatula to deglaze the sides of the wok. Add the chicken and any juices that may have collected in the bowl. Once everything comes to a simmer, add the roasted cashews.

Stir up your cornstarch slurry, and add about 3/4 of it to the stir-fry. Adjust the thickness of the sauce with the remaining slurry as desired.

Bring to a simmer, and continue stirring to thicken the sauce and combine everything evenly. Plate and serve immediately with steamed rice!