In large skillet, stir fry meat in the oil for 1-2 minutes or until no longer pink. Remove and keep warm.
In same skillet, add carrots and 2 T water. Reduce heat. Cover and simmer for 2 minutes. Add onions. Stir fry for 1 minute.
Combine cornstarch and 1/3 c water until smooth. Stir in soy sauce, bouillon, chili sauce, garlic powder and ginger. Stir into vegetable mixture. Bring to a boil and cook for 1 minute, stirring until thickened and bubbly.
Return meat to skillet and heat through. Sprinkle with cashews.