COMBINE broth, green onion, cashew butter, soy sauce, honey and gingeroot in medium bowl.
HEAT oil in large skillet over medium high heat. Add chicken and red pepper. Cook 3 to 5 minutes until chicken is browned. Add cashew butter mixture to skillet. Bring to a boil, stirring constantly. Remove from heat.
PLACE rice on serving platter. Spoon chicken mixture over rice. Top with cashews.