Chicken and Vegetable Stir-Fry with Long Grain Rice recipe

Ingredients

• 2 teaspoons corn oil
• 1 cup long-grain white rice (not converted)
• 1 ½ cup chicken broth
• ½ cup chopped onions
• 1/2 teaspoon salt
• 1/3 cup cubed green onions(softly break apart with your hands)
• 1/4 cup dry-roasted cashews, salted and coarsely chopped
• 1/2 teaspoon sea salt
• 2/3 cup chicken broth
• 2 tablespoons cornstarch, divided
• 5 tablespoons low-sodium soy sauce, divided
• 2 tablespoons black bean sauce
• 1 tablespoon honey
• 1 (1-pound) chicken breast fillet cut into 1/2-inch cubes
• 1 tablespoon canola oil, divided
• 2 cups Broccoli
• 1 cup cubed onion (cut into cubes then break apart with your hands)
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups sugar snap peas, trimmed
• 1 cup chopped red bell pepper
• 1 Tbls of your favorite hot sauce
• ¼ cup chopped cilantro