Chicken, Broccoli and Cashews

This recipe was in a calendar I got from Eat Better America (part of General Mills).

2	teaspoons canola oil
1	lb boneless skinless chicken breasts, cut into 1-inch pieces
1	teaspoon finely chopped gingerroot (I used ground ginger)
2	cups fresh broccoli florets
1	cup reduced-sodium chicken broth
1/8	teaspoon crushed red pepper flakes (I used a bit of cayenne pepper)
2	cups frozen sugar snap peas (I didn't have peas; I used mushrooms instead)
3	tablespoons reduced-sodium soy sauce (I used regular)
2	teaspoons rice vinegar (I used regular vinegar)
1	tablespoon cornstarch
1	teaspoon sugar
2	medium green onions, sliced (2 tablespoons) (I did not use green onions)
3	cups hot cooked brown rice
1/4	cup salted roasted cashew halves and pieces

	In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
	Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
	In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.