HEAT 2 tbsp (30 mL) of vegetable oil in a large skillet or wok. Add chicken and stir-fry for 4-5 minutes or until golden brown and the internal temperature has reached 165°F (74°C).
MIX together ginger, garlic, cornstarch, Chinese 5 spice, honey and hot chili garlic sauce. Stir into the chicken. Cook and toss for 1-2 minutes.
ADD the remaining oil and the vegetables. Stir-fry for 1-2 minutes. Add broth, balsamic and sesame oil along with the noodles. Toss to coat and serve, sprinkled with cashews and chillies.