Make the sauce by combining all sauce ingredients in a medium bowl. Set aside.

Now make sure you have prepared all the remaining ingredients (I can’t stress this enough!).  Once everything is diced, chopped, and minced, heat up your work over high heat. Add olive oil by drizzling it so it coats the sides and bottom of the wok. Wait until the pan and oil are very hot. Add the onion, garlic, and ginger and cook until the onion has softened (about 2 minutes). Add the chopped chicken and cook until no longer pink. (about 3 minutes). Next, add the red pepper, snap peas, and broccoli. Cook until the vegetables are partially cooked, approximately 1-2 minutes. Finally make a well in the center of the bottom of the work and add the sauce. Stir to thicken and combine with the other ingredients. Once everything has been coated in the sauce, remove from heat. Finally stir in cashews and water chesnuts.

Serve immediately and finish with a sprinkle of sesame seeds.