Dice chicken breast into cubes and prepare marinade ingredients. Mix ginger wine, soy sauce, sugar, and cornstarch. Add cornstarch right before cooking.

Chop spring onion, bell peppers, and chilies into desired sizes. Mix sauce ingredients in a bowl.

Toast cashews in a dry pan until golden and aromatic. Set aside.

Heat oil in a wok and stir-fry marinated chicken on low heat until cooked through. Drain excess oil.

In another wok, heat a small amount of oil and sauté spring onion, garlic, and ginger powder until fragrant.

Add bell peppers and cooked chicken to the wok. Stir-fry on high heat.

Pour in the prepared sauce and stir-fry until the liquid reduces slightly.