Prepare rice according to package directions.

Wash chicken and pat dry. Season with salt and pepper, cut into bite-size cubes, and set aside.

Thinly slice scallions and separate white and green parts. Set aside.

In a small bowl, add cornstarch and slowly stir in soy sauce, ensuring any lumps are stirred out. Add remaining sauce ingredients.

Heat a large pan or wok to high heat. Add 2 tsp sesame oil (or olive oil).

Once pan is hot, add chicken and white scallions and cook until browned and cooked through, stirring occasionally (~10 mins).

Reduce heat to medium, add sauce and simmer until thickened. Stir in broccoli and cashews.

Serve over rice and enjoy!