MIX together the soy sauce, oyster sauce, sesame oil and stock in a small bowl. MIX the cornstarch to a paste with 1 tablespoon of water in another small bowl. HEAT a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the chicken for 3 minutes. REMOVE the chicken from the wok and set aside on a plate. HEAT the remaining oil in the wok and stir-fry the broccoli for 5 minutes. ADD the ginger and garlic and stir-fry for 1 minute. RETURN the cooked chicken to the wok along with the cashews and scallion.  ADD the stock mixture, then add the cornstarch paste and cook, stirring continuously, until thickened. SERVE with rice.

Variations: Replace the chicken with shrimp, scallops or tofu (cut into cubes). Use red pepper (cut into thin strips) instead of the broccoli.