Reserving 1/2 cup peach syrup, drain peaches; cut slices in half. Blend reserved syrup and sweet & sour sauce; set aside. Cut chicken int 1-inch pieces. Combine cornstartch, soy sauce, ginger and sugar in medium bowl; stir in chicken. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry 4 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add onions, bell peppers and carrot; stir-fry 4 minutes. Stir in chicken, sweet & sour sauce mixture, peaches and cashews; heat through. Serve immediately. Serve on cooked white rice. Makes 4 servings.