Cook rice according to directions
While rice is cooking, place broccoli florets in a saucepan of water and steam until just fork tender, drain water and offset lid
Heat oil in frying pan and add chicken tenders. Brown on both sides and then remove them and put on a cookie sheet and place in a 200 oven to keep warm.
Add two more tablespoons of oil in the frying pan and add ginger and garlic and saute for 1 minute. Deglaze the pan with a little white wine or sake. Stir in Tamari, and then the marmalade, and 1/2 cup chicken stock. Stir until blended.
Add chicken, broccoli, and cashews and combine them with the sauce. Simmer for a minute or two. Serve over rice and top with scallions.