Spicy Lemon Chicken Stir-Fry With Cashews

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1 teaspoon minced fresh ginger

1 large garlic clove, minced

2 tablespoons soy sauce

2 tablespoons dry Vermouth or dry sherry

2 tablespoons chicken stock or canned low-sodium broth

1 1/2 tablespoons sugar

3 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

1/8 teaspoon crushed red pepper

Pinch of cayenne pepper

1 1/2 teaspoons cornstarch dissolved in 2 tablespoons cold water

1 pound skinless, boneless chicken breasts

1 1/2 tablespoons cornstarch

Scant 1/2 cup unsalted dry-roasted cashews (2 ounces)

1 tablespoon peanut oil

2 1/2 teaspoons Asian sesame oil

1/2 teaspoon Asian chili oil

2 medium bell peppers, preferably 1 red and 1 yellow, cut into 1-inch pieces

7 ounces snow peas or sugar snap peas, halved diagonally

2 cups finely shredded iceberg lettuce

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