- Reserving 1/3 cup syrup, drain peaches; cut slices in half. Blend reserved syrup and sweet & sour sauce; set aside.
- Cut chicken into 1-inch square pieces. Combine cornstarch, soy sauce, ginger and sugar; stir in chicken.
- Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 4 minutes; remove.
- Heat remaining oil in same pan. Add onion, green pepper and carrot; stir-fry 4 minutes. Stir in chicken and sweet & sour sauce mixture. Cook, stirring, until chicken and vegetables are coated with sauce.
- Stir in peaches and cashews; heat through. Serve immediately.