In a mixing bowl, combine sugar, soy sauce and garlic. Add chicken chunks. Stir to coat thoroughly. Set aside.

In another bowl, combine chicken broth with cornstarch, whisking until there are no lumps. Set aside.

Heat 2 tbsp. peanut oil in a wok over medium-high heat. Add chicken chunks; stir-fry 4-5 minutes.

Add remaining oil, pepper and broccoli. Stir-fry for about 3 more minutes.

Add onion; stir-fry an additional 2-3 more minutes, or until chicken is fully cooked and vegetables are crisp-tender.

Stir in cornstarch mixture, stirring constantly until mixture thickens, 1-2 minutes.

Remove from heat. Add cashews and serve with rice or lo mien noodles.