This is a great meal prep weekday meal! Just chop your veggies ahead of time and while the chicken is marinating, you can cook the veggies and make the rice. Cook time is very short and is a family favorite!
Add chicken pieces into a medium sized bowl and toss with soy sauce and wine. Add cornstarch and stir coating chicken. Refrigerate for 20 minutes to ½ hour while preparing vegetables.
In a large nonstick pan or wok, add carrots, broccoli and snow peas covering bottom of pan with water. Bring water to a boil and cook veggies for about a minute or two. Drain and set aside.
Add chicken pieces to pan and add a ¼ cup water and cover letting the chicken steam cook for about 5 minutes. Remove chicken pieces from pan when cooked through and let drain, set aside with vegetables. Clean pan and return to heat.
Add sauce ingredients (except cornstarch) and whisk. Once the sauce comes up to a boil, add chicken back into the pan and cook for 2 minutes.
Mix cornstarch with a little cold water and stir until combined. Drizzle into pan stirring until sauce starts to thicken and bubble.
Add drained vegetables and cashews tossing to coat and combine ingredients. Serve warm over prepared white rice.