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Heat oil in a wok over high heat.
Add cashews and cook for 2 minutes, tossing, until golden brown.
Add chillies and cook a further 1 minute, then remove with a slotted spoon and set aside.
Add onions and capsicum, cook for 2 minutes, until softened, tossing.
Add chicken and cook for 3-4 minutes, until browned.
Add the ginger, garlic and spring onions, tossing to combine, then return cashews and chillies to wok.
Stir in oyster sauce and soy sauce, bring to a boil.
Mix cornflour with 1½ tbsp water to make a slurry, mix into stir fry.
Cook for 2 minutes, until the sauce thickens slightly.
Serve stirfry immediately over some steamed rice