1. Cut chicken thighs into cubes. In a small bowl, mix the oil, honey and peanut butter until smooth. Coat the chicken with this marinade. Refrigerate overnight or for at least 2 hours.
2. Prepare one large pot of ice water and one large pot of rapidly boiling water. Trim broccoli stem and remove outer leaves but don't break up into florets yet. Add broccoli to the boiling water. Cover and boil for 2-3 minutes, until the broccoli is bright green. Remove and immediately dip into the ice water. Drain. Cut into florets.
3. Heat a large skillet. Add chicken and marinade to the skillet. Stir-fry for 5 minutes. Add the broccoli, and stir-fry for another 2-3 minutes. Remove from heat. Just before serving, stir in cashews.
Serving Suggestion: Serve warm over white rice.
Note: It is important to cut the chicken into thin strips and vegetables into bite-size pieces to avoid the dish being heavy and chunky. And it is important to stir-fry on high heat for as little time as possible so the dish won't be dry and overcooked.