5 tbsp. oil
5 tbsp. soy sauce
3 tsp. cornstarch
2 whole boneless chicken breasts, skinned, cut into 1 inch pieces
1/2 c. chicken broth
1/2 tsp. ground ginger
1/2 tsp. red pepper
1 med. onion, cut into 1 inch pieces
1 clove garlic, minced
1/2 lb. broccoli, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1/2 c. chopped cashews

Mix 1 tablespoon oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in small bowl. Stir in chicken. Cover and refrigerate 30 minutes.

Meanwhile, mix chicken broth, ginger, remaining 3 teaspoons soy sauce and 2 teaspoons cornstarch. Set aside.

Heat remaining oil in wok or large skillet. Stir fry refrigerated chicken and red pepper over medium high heat until chicken is no longer pink. Remove chicken from pan. Stir fry onion, garlic and red bell pepper until onion is tender. Add broccoli, stir fry until crisp tender. Add chicken and broth. Cook, stirring constantly, until thickened. Stir in cashews. Serve with rice.