Rinse chicken and pat dry. Cut each piece crosswise into 1/8-inch thick slices; then cut slices into 1-inch squares. Set aside. In a small bowl, stir together soy sauce, cornstarch, sugar, and salt; set aside. Place a wok or wide frying pan over medium-high heat. When pan is hot, add 1 tablespoon of the oil. When oil is hot, add cashews and cook, stirring, until lightly browned; remove with a slotted spoon and set aside. Add remaining 3 tablespoons oil to pan. When oil is hot, add chicken and cook, stirring, until no longer pink. Add pea pods, mushrooms, and broth. Cover and simmer for 2 minutes. Add bamboo shoots; then stir soy sauce mixture and add to pan. Cook, stirring, until sauce is thickened; then summer uncovered, for 1 minute. Add onions; stir until combined. Transfer to a large serving dish and sprinkle with cashews. Makes 6 to 8 servings.