Spicy kungpao chicken

For marinade: 1 tablespoon oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch

For the rest:
· 4 tbsp. oil
· 3 tsp. soy sauce
· 2 tsp. cornstarch
· 3 whole boneless chicken breasts, skinned and cut into 1-inch pieces
· 1/2 c. chicken broth
· 1 tsp. ground ginger root
· 1/4 tsp. dried chili pepper
· 1 med. onion, cut into 1-inch pieces
· 1/2 clove garlic, minced
· 1/2 lb. broccoli, cut into 1-inch pieces
· 1 red bell pepper, cut into 1-inch pieces
· 1 c. cashews

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

Meanwhile, mix chicken broth, ginger, 3 teaspoons soy sauce and 2 teaspoons cornstarch. Heat remaining oil in wok. Stir fry chicken and chili pepper over medium heat until chicken is no longer pink. Remove chicken. Stir fry onion, garlic and red bell pepper until onion is tender. Add broccoli and stir fry until tender. Add chicken and broth. Stir fry together until thickened. Add cashews.