In a bowl, mix together the broth, tamari, maple, oyster sauce, sesame oil and cornstarch.
In a large wok or nonstick skillet, heat half of the oil over medium high heat. Season the chicken with salt and pepper and add to the pan. Cook until lightly browned on all sides and pretty much cooked through. Remove from the pan to a large bowl.
Add the garlic and cook for 30 seconds, then add in the carrots and celery. Saute for 5 minutes or until al dente. Add the bell peppers, snap peas, and mushrooms and cook until lightly browned and slightly softened. Transfer to the bowl with the chicken.
Add in the sauce to the pan and cook over medium heat until it bubbles and thickens, about 5-8 minutes.
Add back the chicken and vegetables, along with the peas and sprouts. Toss everything in the sauce.
Serve on top of rice if desired and top with cashews and sesame seeds.