1. Cut the chicken breasts into 1 inch cubes. Sprinkle a bit of flour on the chicken pieces. Stir until evenly coated.
2. In a very large skillet or wok, heat the oil over medium-high heat. Add the chicken. If the skillet isn't large enough to cook the chicken without crowding, then saute the chicken in batches. Cook for about 3 minutes, tossing often, until the chicken is browned.
3. Add the red onion. Stir well so the onion gets to the bottom of the pain. Cook for about 6 minutes, until the onion is softened.
4. Clear a space in the skillet, and fill the space with the garlic. Cook about 2 minutes, until the garlic softens.
5. Add the wine and lemon juice. Stir well, stirring up any browned bits from the bottom of the skillet.
6. Add the broccoli and 3/4 cup chicken broth. Cover tightly. Reduce the heat to medium-low and simmer for about 3 minutes, until the broccoli is heated through.
7. Pour the remaining 1/4 cup broth into a small bowl. Add the cornstarch. Mix until dissolved. Add the cornstarch mixture to the chicken. Cook for about 1 minute, until the sauce simmers and thickens. Season the sauce with salt according to taste.
8. Preheat the oven to 350 degrees F (180 degrees C). Spread cashews on a baking sheet. Bake for about 10 minutes, until golden and smelling "nutty". Set aside.
9. Just before serving the chicken, stir in the toasted cashews.
Serving Suggestions: Serve warm over white rice
Yield: 6-8 servings.