Chicken, Cashew And Vegetable Stir-Fry

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1 cup quick-cooking brown rice

2 teaspoons cornstarch

3/4 cup low-sodium chicken broth

1/4 cup hoisin sauce

2 tablespoons low-sodium soy sauce

1 tablespoon chopped ginger

2 cloves garlic, chopped

1 pound boneless, skinless chicken breast, cut into 1/2-inch cubes

1 tablespoon peanut (or sesame) oil

1 zucchini, cut into 1-inch pieces

1 yellow squash, cut into 1-inch pieces

1 red bell pepper, cored, seeded and cut into 1-inch pieces

1/3 cup chopped cashews

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