Healthified cashew chicken and broccoli

2 tsp canola oil 1 lb boneless skinless chicken breats, cut into 1-inch pieces 1 tsp finely chopped gingerroot 2 cups fresh broccoli florets 1 cup reduced sodium chicken broth (from 32 oz carton) 1/8 tsp crushed red pepper flakes 2 cups frozen sugar snap peas (fromm 24 oz bag) 3 tbls reduced sodium soy sauce 2 tsp rice vinegar 1 tbls cornstarch 1 tsp sugar 2 medium green onions, sliced 3 c hot cooked brown rice 1/4 c salted cashew halves and pieces 1. in 12 inch non stick skillet, heat oil over medium high heat. Add chicken and gingerroot : cook and stir 4-5 mins until chicken begins to brown. 2. Add broccoli,1/2 c of the broth and pepper flakes. Cover: cook over medium heat 2 minutes, stirring once. Add peas; cook 2-4 mins longer, stirring once until veggies are crisp and tender. 3. In a small bowl, mix remaining 1/2 c broth, soy sauce,vinegar,cornstartch and sugar; stir into chicken mixture. Add onions;cook, stirring frequently, until sauce is thickened and bubbly. Stir over rice;sprinkle with cashews makes 4 servings 1 serving =chicken mixture & 3/4 c rice. calories- 440 fat- 11g carb- 51 fiber- 8 protein- 35