Heat oil in wok over high heat. Add the onion, capsicum/bell peppers and ginger and stir fry until starting to colour, then add the chicken. Cook until the chicken is browned and almost cooked through, then add the Sauce, cooking wine and water then let cook for 30 seconds or so until the sauce thickens. Add cashew nuts and give a few quick stirs, then remove from heat and serve immediately with rice.