Preparation

1. Place each chicken breast half on a piece of plastic wrap. Tuck ends under to form a uniform thickness and roll up in plastic wrap to seal. Freeze until firm to the touch but easily pierced with the tip of a sharp knife.
2. In a Cuisinart® food processor fitted with the metal blade, process garlic and ginger until finely minced, about 5 seconds. Reserve.
3. Place cilantro in work bowl and process until finely chopped, about 5 seconds; reserve.
4. Insert the 6x6mm French Fry-Cut disc. Process jicama using medium pressure. Transfer to a mixing bowl.
5. Insert the medium shredding disc. Place carrots in feed tube horizontally and shred using medium pressure; transfer to bowl with jicama. Insert the 4mm slicing disc. Slice scallions and pepper; transfer to bowl with vegetables.
6. Cut chicken breasts in half vertically and place in feed tube cut side down; slice using medium pressure.
7. Place a Cuisinart® Hard Anodized Non-Stick 12½-inch Stir Fry Pan over medium-high heat. Add vegetable oil and stir fry garlic and ginger until golden brown, about 1 - 2 minutes. Add chicken and stir fry until no longer pink, about 4 - 5 minutes. Add jicama, carrots, scallions and peppers; stir fry until crisp-tender, about 2 - 3 minutes. Add baby corn and cook 1 minute longer. Add stir fry sauce; stir until well mixed and heated through. Remove from heat. Sprinkle with cilantro and cashews; stir to combine. Serve immediately over white or brown rice.