Orange Ginger Chicken and Veggies

Gina found this in the Light and Tasty magazine. They really loved it. I love making Chinese but for some reason never do.
1 medium navel orange
4 teaspoons cornstarch
1/4 teaspoon ground ginger or 1 teaspoon fresh grated ginger root
1 cup chicken broth
2 Tablespoons soy sauce
2 Tablespoons chili sauce
1/4 teaspoon hot pepper sauce
1 lb. chicken breasts cut into 1 inch pieces
2 garlic cloves minced
1 Tablespoon canola oil
2 cups broccoli florets
1 medium red and yellow bell peppers julienned
1/2 cup shredded carrot
1/3 cup unsalted cashews
rice

Grate orange peel, reserving 1 1/2 teaspoons. Peel and section orange, set orange sections aside. In a small bowl, combine the cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside.
In a large nonstick skillet or wok, stir-fry the chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers, and carrot; stir-fry for 5 minutes or until the veggies are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with brown rice.