Recipe(tried): Chicken and Vegetable Stir Fry with Cashews

Hi, only saw your request now. Don't be fooled by the simplicity, the marinating and sauce make it great. I make this recipe repeatedly and everyone goes CRAZY for it as it has a good, strong flavour. My husband likes it if I double up on the sauce as he's a soy sauce fanatic.
CHICKEN & VEG STIRFRY WITH CASHEWS
Chicken mixture:
1 lb. boneless chicken breasts, cut into thin strips
2 tbsp. soy sauce
1 tbsp. cornstarch
1/2 cup raw cashews (often I cheat and use roasted ones)
Sliced onion rings, green and red peppers, miniature corns, celery, carrot strips, bamboo shoots, water chestnuts etc. etc. (at least three cups of veg.)
1 tbsp. finely chopped fresh ginger root
5 green onions, cut into 1/2 inch pieces
Sauce:
1/4 cup soy sauce
1 tbsp. white wine or preferably sherry
1 tbsp. brown sugar
1 tbsp. white sugar
2 tsp. cornstarch
1 tsp. sesame oil
Marinate chicken in soy sauce and cornstarch mixture for at least an hour, I do it overnight. Stir occasionally.
Spray large frying pan or wok with non-stick spray or use a bit of peanut oil. Add cashews if using raw ones and cook on medium heat until golden brown, stirring often. Remove and set aside.
Respray or add a bit more oil. Heat pan over high heat. Add chicken, stir frying just until it changes colour. Remove from pan.
Respray or re-oil if necessary. Reheat pan.
Add vegetables, stir frying until tender crisp. Add chicken, green onions and sauce mixture. Cook, stirring constantly, until thickened. Stir in cashews.
Makes about six servings. Serve with rice or noodles.