Chicken and Red Pepper Stir Fry

3 3/4 teaspoons cornstarch, divided
2 tablespoons low-sodium soy sauce, divided
2 teaspoons dry sherry
1 teaspoon rice wine vinegar
3/4 teaspoon sugar
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 pound chicken breast tenders, cut lengthwise into thin strips
1/2 cup coarsely chopped unsalted cashews
2 tablespoons canola oil
2 cups julienne-cut red bell pepper (about 1 large)
1 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
3 tablespoons thinly sliced green onions

Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions. Juick rice pilaf: Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.