In a medium mixing bowl, combine the chicken strips and the ingredients for the marinade. Cover with plastic wrap and refrigerate for 20 to 30 minutes.

For the sauce, combine 3 tablespoons of the chicken broth, soy sauce, rice vinegar, sugar, and hoisin sauce in a small mixing bowl. Set aside.

Combine the remaining 2 tablespoons of chicken broth and the cornstarch in another small mixing bowl, whisking to combine. Set aside.

Heat the oil in a large skillet over high heat. Carefully add the ginger and garlic and cook, stirring constantly, for 30 seconds. (When stir-frying, the oil should be very hot, but not smoking. Be careful that it doesn't splash out of the skillet while stirring.)

Add the crushed red pepper and the chicken, discarding the extra marinade. Cook, stirring, for about 3 minutes.

Add the green onion bottoms, the bamboo shoots, and the red bell pepper. Cook an additional minute, stirring constantly.

Stir in the chicken broth-soy sauce mixture and bring to a boil.

Add the chicken broth-cornstarch mixture and cook, stirring until the sauce boils and thickens. Add the cashews or peanuts and stir to coat.

Remove from the heat and garnish with green onion tops. Serve hot over steamed rice.