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Cashew Chicken

I have been looking for some new simple meals to change things up a bit for dinner.  I usually measure how good a recipe is by whether or not my kids will eat it and if they would want it again.  This one was a success in my book!

Cashew Chicken
Adapted from {Betty Crocker}

1 cup uncooked long-grain white rice
1/2 cup soy sauce
1 Tbl  fresh ginger or 2 tsp ground ginger
2 Tbl sugar
1 Tbl sesame oil
1 lb chicken breasts, cubed
1/2 cup chicken broth
2-3 tsp cornstarch
3 Tbl vegetable oil
1 bag frozen broccoli florets, thawed
2 green onions, sliced
1 cup salted roasted cashews

Cook rice according to package directions
In a large bowl, mix soy sauce, ginger, sugar and sesame oil.  Set half aside
Stir in chicken to remaining mixture until coated and let stand 15 minutes to 1 hour to marinate
In a small bowl, stir 1/4 cup of broth and the cornstarch until cornstarch is dissolved. Set aside.
In a large skillet, heat oil over medium-high heat
Remove chicken from marinade and add to skillet
Cook chicken about 5-10 minutes until no longer pink in center
Stir in broccoli and remaining 1/4 cup broth into chicken
Cover and cook 1 minute
Stir in onions and cashews
Stir reserved marinade into cornstarch mixture
Stir into chicken and cook 1 to 2 minutes or until sauce thickens
Serve over rice