||Whisk the chicken broth with the cornstarch until smooth. Stir in the oyster sauce, soy sauce, vinegar, garlic, ginger, sugar and sesame oil. Set aside.
||Cut the chicken into bite size pieces; season with salt. Heat 1 tbsp oil in a wok or large skillet set over high heat. Add chicken; stir-fry for 5 minutes or until lightly browned. Transfer to a plate.
||Heat the remaining oil in the same wok. Add the onion, broccoli and red pepper; stir-fry for 5 minutes. Add reserved sauce; bring to a boil. Stir in the chicken.
||Cook, stirring for 3 minutes or until the chicken is cooked through and the vegetables are tender-crisp. Garnish with cashews and cilantro. Serve immediately.