Cashew Chicken Stir Fry

Not the prettiest picture, but you get the idea:) The ginger sauce was quite tasty.

Ingredients
2 tablespoons cornstarch
2/3 cup chicken broth
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon hot pepper sauce (I did not use this)
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast meat - cut into strips
2 cups broccoli, chopped
1-2 cups carrots, chopped
1 (8 ounce) can sliced water chestnuts, drained
2/3 cup cashews (I added more because I love them)
3 cups white rice made

DIRECTIONS
Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
Pour the remaining tablespoon of oil into the wok, and stir in the broccoli, carrots, and water chestnuts. Cook and stir until the chestnuts are hot, and the veggies have softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve. I also added my white rice to the mix to get the sauce in it.