Stir-fried Chicken and Broccoli with Cashews

Place the strips of chicken breast in a large bowl. In a small bowl, combine the tamari, rice wine vinegar, honey, dark sesame oil, and red chili paste. Pour over the chicken. Cover and refrigerate for 30 minutes or up to 2 hours. Meanwhile, bring a large pot of salted water to a boil. Drop in the broccoli and cook for 1 minute. Drain, and then place in a bowl of ice water to stop the cooking. Drain the broccoli and pat dry with paper towels. Set aside. Toast the cashews in a small skillet over medium-low heat for 4 to 5 minutes, turning frequently, until lightly colored. When toasted, remove the nuts to a plate to cool. Pour the excess marinade off the chicken into a small bowl. Stir the arrowroot into the excess marinade and set aside. Heat the light sesame oil in a large skillet or wok over high heat. Add the chicken and cook, stirring quickly and constantly, for 2 minutes. Transfer to a plate. Add the garlic and ginger and cook, stirring quickly and constantly, for 30 seconds. Add the broccoli and chicken and cook, stirring quickly and constantly, for about 2 minutes or until the chicken is cooked through. Add the scallions and the reserved marinade. Cook for about 1 minute, until thickened. Add the toasted cashews, and stir to combine and heat through. Transfer to a platter and serve with the steamed brown rice.