Cashew Chicken

Sauce
1/3 cup chicken broth
1 tbsp cornstarch
3 tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp red pepper sauce

2 tbsp vegetable or olive oil
1 lb. chicken- cut into pieces
1 green bell pepper, cut into 3/4 in. pieces
1/2 white onion
1 can water chestnuts, drained
2/3 cup cashews

2 cups cooked rice

Heat wok over high heat, add 1 tbsp oil to coat pan. Add chicken into wok and cook until not pink. Take chicken out.
Put other tbsp oil into wok and add pepper, onion, and water chestnuts. Cook 2 minutes.
Mix chicken broth, cornstarch, soy sauce, ginger, and red pepper sauce together and add to pepper mixture. (I like it a little saucier, so I double the sauce.)  Add chicken and cashews. Serve over rice.