In a small bowl, mix soy sauce, oyster sauce, Shaoxing wine, cornstarch, and chicken broth; set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat.
Add cashews and stir-fry until golden brown; remove and set aside.
Add garlic and ginger to the wok and stir-fry until fragrant, about 30 seconds.
Add diced chicken breast and cook until no longer pink, about 5-6 minutes.
Add diced green bell pepper and stir-fry for 2 minutes until crisp-tender.
Pour in the sauce mixture and cook, stirring, until the sauce thickens and coats the chicken and vegetables.
Return the cashews to the wok and toss to combine.
Remove from heat and garnish with sliced scallions.
Serve immediately in a shallow white bowl.