1. In medium bowl combine golden corn syrup, soy sauce, ginger, red pepper flakes.

2. Add chicken and marinate 30 minutes.

3. Drain chicken, reserve marinade.

4. In a wok, heat peanut oil over medium-high heat until almost smoking.

5. Add cashews. Stir-fry until golden.

6. Remove cashews from wok.

7. Add chicken to wok and stir-fry until no longer pink.

8. Add broccoli and red pepper. Stir-fry 2 minutes.

9. Add broth and miniature corncobs, steam for 2 minutes.

10. Combine cornstarch, water, and reserved marinade.

11. Add to wok. Stir-fry, bring to boil; boil 1 minute to thicken.

12. Stir-in cashews. Serve immediately.