Cashew Chicken and Broccoli

Directions

1. 1
   Cook rice in water as directed on package.
2. 2
   Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
3. 3
   In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
4. 4
   In 12-inch skillet, heat vegetable oil over high heat.
5. 5
   Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
6. 6
   Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
7. 7
   Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly.
8. 8
   Serve over rice.