In a large soup pot, bring broth and water to a boil. Reduce to a low simmer and add chicken breast. Simmer chicken breast for 20 minutes. Remove chicken from liquid and reserve 1 cup of the broth.
Using a fork, shred the chicken meat and set aside.
Add sesame oil and generous amount of cooking spray to a large nonstick skillet or work over medium-high heat. Add carrots, celery, pea pods and broccoli and stir-fry 3-4 minutes. Add cashews and chicken to skillet.
In a small bowl, whisk together cold water, cornstarch, soy sauce, crushed red pepper, and salt. Whisk in reserved chicken broth. Pour liquid over vegetables and chicken. Bring to a boil and reduce heat to simmer for 2 minutes.