To make sauce, mix cornflour with a few tablespoons of cold water to make a paste and stir into your hot vegetable stock.
Stir in vinegar, honey, soy sauce, chili flakes and black pepper.
Leave aside.
Heat a wok on medium heat and add in the grated ginger and garlic.
Add in the chopped chili and onion.
Add in the broccoli, mushrooms and pepper and cook for four minutes.
Add in the chicken and cook until white.
Stir the sauce and pour it on the stir fry.
Add the cashew nuts and cook for another minute or two to thicken the sauce.
Serve with rice or cauliflower rice for a lower carb option.