3/4 c. beef broth
2 tsp. cornstarch
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. cumin, ground
1/8 tsp. cinnamon
1/4 tsp. pepper
2 dashes hot red pepper sauce
2 tbsp. peanut oil
1 (10 oz.) box frozen mixed vegetables
3/4 c. cashews (3 oz.)
8 oz. boneless skinless chicken breasts, cut into 1 inch cubes

Mix broth, cornstarch, curry powder, salt, cumin, cinnamon, pepper, and red pepper sauce in small bowl.

Heat 1 tablespoon oil in wok or 10 inch skillet over medium heat. Add vegetables and cashews; stir fry 2 minutes. Add remaining 1 tablespoon oil and the chicken; stir fry 2 minutes.

Increase heat to high. Stir broth mixture and pour all at once into wok. Cook, stirring constantly, until sauce is thick and chicken is cooked through, about 1 minute.

Serve with hot rice. Yields 4 servings.