Instructions: Mix broth, cornstarch, soy sauce, ginger and pepper sauce. Heat wok or 12 inch skillet over high heat. Add 1 tablespoon of the oil; rotate wok to coat side. Add chicken; stiry fry about 4 minutes or until no longer pink in center. Remove chicken from wok; keep warm. Add remaining 1 tablespoon oil to wok; rotate to coat side. Add bell pepper, onion and water chestnuts; stir fry 2 minutes. Add cornstarch mixture to wok. Cook and stir about 1 minute or until sauce thickens. Stir in chickenand cashews. Garnish with green onions.

Makes 4 servings of about 1 cup each.

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