Get the sauce out of the way first. Mix the light soy, dark soy, rice wine vinegar, oyster sauce and sugar in a bowl and let sit until it's go time.
Mix chicken and cornstarch together.
Pour canola oil into wok and turn heat to medium high. Once to temp, add in the cashews first. Just toast them up, they will burn quickly. Remove and place on paper towel. Next, dried chiles. Same thing, they burn quickly. 30 seconds and out onto the paper towel. Then add the chicken and let cook, stirring constantly for about 5 minutes until it's totally browned. Remove and place on paper towel to drain.
In the same oil add the garlic, ginger, and cilantro. Keep stirring as they can burn quickly. After about 15 seconds add in the rest of the vegetables. Keep them moving as much as possible. Next add the cashews, chiles, and chicken, followed by the sauce. Keep the mixture moving. Sauce should be bubbling away. Keep heat high.
After about 3 minutes of stir-frying add in the fresh herbs. Toss and remove from heat.
Serve with jasmine rice.
