• Start by cooking white rice according to package instructions.

Make the sauce:

• In a mixing bowl stir together chicken broth and cornstarch until smooth.
• Add hoisin sauce, soy sauce, rice vinegar, brown sugar, and sesame oil.
• Stir to combine. Set sauce aside.

Prepare stir fry ingredients:

• Slice carrot and celery.
• Cut red bell pepper, and onion into bite sized pieces.
• Cut broccoli florets from the woody stalks.
• Mince garlic, and measure out cashew nuts.
• Set out all the prepared ingredients.

Prepare chicken:

• Cut chicken into ½ inch pieces.
• Place chicken pieces, salt, pepper and 4 tablespoons cornstarch in a large plastic baggie.
• Seal the bag and toss to coat the chicken pieces.

Stir fry:

• Heat vegetable oil in a large skillet or wok over medium high heat.
• Cook chicken for 4-5 minutes until cooked about 80% through.
• Add sliced carrot to the pan and stir fry for 2 minutes.
• Add onion, red bell pepper and broccoli florets to the pan and cook until vegetables are crisp tender and chicken is cooked through, about 2-3 minutes.
• Add minced garlic and cook until fragrant, about 30 seconds.
• Add the cashews to the pan and stir to combine.
• Stir the sauce again and then add it to the pan.  Stir to coat chicken and vegetables with the sauce in the pan. 
• Reduce heat to medium-low and simmer sauce for 1 to 2 minutes, until sauce is glossy and thickened.
• Remove from heat.
• Serve over a bed of steamed white rice and garnish each serving with sliced green onions to serve.