Cashew Chicken and Broccoli

Ingredients

• 1 pound boneless skinless chicken breasts
• fine sea salt and white pepper
• 2 tablespoons peanut oil (divided)
• 4 cups (12 ounces) broccoli florets
• 2 scallions
• 1 cup toasted cashews
• 4 cloves garlic (pressed or finely minced)
• 1 tablespoon grated fresh ginger
• toasted sesame seeds (for serving)
• 1/2 cup chicken stock
• 2 tablespoons oyster sauce
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons dark soy sauce
• 1 tablespoon honey
• 1/4 teaspoon white pepper
• 1 tablespoon cornstarch

Steps

1. 1

   Prep the sauce. Whisk all of the sauce ingredients together in a small bowl (or shake them together in a mason jar) until combined. Set aside.

2. 2

   Sauté the chicken. Season the chicken with salt and a tiny pinch of white pepper. Heat 1 tablespoon oil in a large sauté pan or wok over high heat. Add the chicken and sauté, tossing occasionally, for 3 to 5 minutes or until cooked through. Transfer to a clean plate and set aside.

3. 3

   Sauté the veggies. Add the remaining tablespoon of oil to the pan. Add the broccoli florets and the white parts of the scallions and sauté for 2 minutes, stirring occasionally. Add the cashews, garlic, ginger and sauté for 1-2 minutes, until the broccoli reaches your desired level of tenderness.

4. 4

   Combine. Add the sauce and cooked chicken to the pan and toss for 1 minute, or until the sauce has thickened and evenly coated the chicken and veggies.

5. 5

   Serve. Serve immediately over rice or noodles, garnished with toasted sesame seeds and the green parts of the scallions. Enjoy!