Cashew Chicken

Ok, so my only complaint is that there wasn't enough sauce. So next time I make it I think I'll double the sauce. One good thing was that it wasn't very salty.

2 tablespoons cornstarch
1 tablespoon brown sugar
1 1/4 cups chicken broth
2 tablespoons soy sauce
1 1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons canola oil, divided
1/2 pound sliced fresh mushrooms
1 small green pepper, julienned
4 green onions, sliced
1 1/2 teaspoons grated fresh gingerroot
1 can (8 ounces) sliced water chestnuts, drained
3/4 cup salted cashews
Hot cooked rice

In small bowl, combine the cornstarch, brown sugar, brother and soy sauce until smooth; sent aside.
In large skillet or wok, stir-fry the chicken in 2 tablespoons oil until no longer pink. Remove and keep warm.
In the same skillet, stir-fry the mushrooms, green pepper, onions and ginger in remaining oil until green pepper is crisp-tender, about 5 minutes. Stir in the chicken, water chestnuts and cashews; heat through.
Stir broth micture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.