In a large non-stick skillet, heat the 3 Tablespoons of Canola Oil over medium heat.
Once the oil is shimmering, add the chicken, sprinkling with salt and pepper, and saute until thoroughly cooked (about 5 - 8 minutes).
Remove the cooked chicken with a slotted spoon and place in a large bowl; set aside.
Reduce the temperature to medium-low, add the Garlic, Bell Pepper, and 2 Tablespoons Ginger to the same skillet; cook for about 2 minutes, keeping Peppers crisp. (Note: if you're adding Broccoli or Snow Peas, do so now)
Next, add the Sherry and stir thoroughly with the juices and Garlic-Peppers-Ginger mixture.
Add the Soy Sauce Mixture that you set aside earlier to the skillet and bring to a boil (about 1 minute).
In a small bowl, whisk together the Cornstarch and 1/4 Cup Bragg Aminos to make the slurry; add this to the skillet and stir thoroughly to blend well (if sauce is too thick, add 1/4 cup water).
Lastly, return the Chicken to the skillet along with the Cashews and Water Chestnuts;
Garnish with scallions and serve. Enjoy!