In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.
For the broccoli:
Preheat oven to 400 degrees F. Transfer broccoli to a large sheet pan, drizzle with olive oil, season with salt, and pepper. Toss to combine. Bake at 400 degrees F for 10-12 minutes until slightly tender. Set aside to cool.
For the sauce:
In a measuring cup combine the soy sauce, honey, fish sauce, sesame oil, rice vinegar, hoisin, and sambal. Whisk to combine.
In a large sauté pan heat oil over medium-high heat, once hot add in the chicken, season with salt and pepper. Sauté for 2-3 minutes. Add in the red pepper and cook for another 2-3 minutes. Add in garlic and cashews, sauté for another 2-3 minutes.
Add in the sauce, stir to combine, reduce heat to medium and cook for 4-5 minutes until the sauce begins to thicken. The peppers should be tender and the chicken cooked through, or temping at 165 degrees F.
Portion the rice and broccoli evenly into the 5 containers. Top with the cooked chicken mixture, spoon over any extra sauce, top with fresh Thai basil. Allow to cool completely, seal, and store.