In a skillet, heat half of the oil and quickly saute the chicken till cooked and browned. Remove from skillet and keep warm.
While chicken is browning, process 1/2 cup of the cashews in a food processor or blender until finely ground. Set aside.
Add remaining oil to the skillet. Add garlic and gingerroot; cook and stir for about 15 seconds only.
Add ground cashews then slowly add chicken broth; blend well then simmer for a minute to reduce slightly.
Return chicken to the skillet and heat through; salt and pepper to taste. Serve with sauce and garnish with remaining 1/4 cup cashews, coarsely chopped.