Cashew Chicken and Broccoli

• servings: Yield: 3
• active time: 13 mins
• total time: 25 minutes

Ingredients

1 pound boneless skinless chicken breasts, thinly sliced into bite-sized pieces

fine sea salt and white pepper

2 tablespoons peanut oil, divided

4 cups (12 ounces) broccoli florets, cut into bite-sized pieces

2 scallions, thinly sliced (with white and green parts separated)

1 cup toasted cashews

4 cloves garlic, pressed or finely minced

1 tablespoon grated fresh ginger

toasted sesame seeds, for serving

SAUCE INGREDIENTS:

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

Directions

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.

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.

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.

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.

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