Chop up the chicken and marinate it in the cornstarch and rice wine for 30 mins.
Heat the coconut oil in a large pan on medium-high heat. When the pan is hot, add the chicken. Stir fry the chicken till its just cooked through and remove from the pan and set aside.
In the same pan, throw in the onion, carrots and chilies if you are going to use them. Stir fry for about 5 mins till the carrots start to get a little soft. Add the garlic chili paste and stir.
When the carrots are tender, add the broccoli, peppers, chicken and the sauce to the pan. Stir fry for a min or so only. Don't let the broccoli get mushy.
Add the basil and cashews right before you are going to serve it. Add the leaves whole or chopped if you like that better. Spoon the veggies, chicken and sauce over a plate of rice. Serve!