Cut the tenders into 1 inch pieces and place in a medium size bowl. 

In a small bowl combine the following ingredients: soy sauce, sesame oil, vinegar, garlic powder, ginger powder and water. Whisk to combine. Pour half of the sauce onto the chicken tenders and marinate for 5 - 10 minutes. Save the remaining sauce for later.

While the chicken is marinating, cut the broccoli into small florets.

In a skillet on medium heat, pour half a tablespoon of olive oil to grease the pan and put in the chicken tenders. Cook for about 3 minutes on each side. Once cooked through, remove the chicken from the pan. 

Add in the broccoli florets and begin to saute for about 2 - 3 minutes. If needed, add a small amount of water (¼ cup) to the pan to allow broccoli to steam and prevent burning.

Add the cornstarch to the remaining unused marinade and whisk to combine. Pour the sauce into the pan. Stir to coat the broccoli, add the cashews and place the chicken back in the pan. Allow to cook for another minute. 

Cook the rice pouch in the microwave. Plate and serve!