Add the cornstarch and cold broth to a glass jar with a screw-top lid. Shake vigorously until the cornstarch dissolves.
½ cup low-sodium chicken or vegetable broth, 1 tablespoon cornstarch
Add the tamari or soy sauce, ketchup, vinegar, hoisin sauce, and chili sauce to the jar. Replace the lid and shake again until the mixture is well-combined. Set aside.
1 tablespoon low-sodium tamari, 1 tablespoon ketchup, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 1 teaspoon chili sauce
Slice each chicken breast in half lengthwise, then crosswise into 1/2-inch slices. Place the chicken in a bowl and season with white pepper.
2 boneless chicken breasts, ground white pepper
Heat a wok or large skillet over medium-high heat, then add the oil.
1 tablespoon peanut oil
Add the chilies and stir-fry for a few seconds, then add the chicken. Stir-fry for 2 to 3 minutes or until the chicken starts to look opaque, then add sherry and mix well.
4 dried red chilies, 1 tablespoon dry sherry
Shake the sauce in the jar, then pour it into the wok.
Bring everything to a boil, then add the red bell pepper.
1 red bell pepper
Stir-fry for another 2 to 3 minutes or until the chicken is cooked through and the sauce has thickened.
Remove from heat and stir in the scallions and cashews. Serve immediately.
2 scallions, 2 tablespoons roasted cashews