Cashew Chicken and Broccoli

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  fine sea salt and white pepper
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  Peanut Oil, Refined(30g)
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  Broccoli(340g)
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  Green Onion (Scallion)
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  Cashews(240g)
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  Garlic(240g)
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  Ginger, Fresh Root(15g)
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  Sesame seeds
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  Low Sodium Chicken Broth(120g)
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  Oyster sauce(30g)
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  Soy Sauce, Low Sodium(15g)
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  Soy Sauce, Low Sodium(10g)
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  Honey(15g)
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  1/4 teaspoon white pepper
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  Cornstarch(15g)

Instructions

1. 1Whisk together the low sodium chicken broth, oyster sauce, low sodium soy sauce, honey, and cornstarch in a small bowl until smooth. Set aside.
2. 2Pat the chicken breast dry and season with salt and white pepper. Heat the peanut oil in a large sauté pan or wok over high heat for 1 minute until shimmering.
3. 3Add the chicken to the pan and sauté for 6–8 minutes, tossing occasionally, until golden brown on the outside and internal temperature reaches 165°F. Transfer to a clean plate.
4. 4Add the broccoli florets and white parts of the green onions to the pan over medium-high heat. Sauté for 2–3 minutes, stirring occasionally, until the broccoli begins to soften.
5. 5Stir in the fresh garlic, fresh ginger, and cashews. Cook for 1–2 minutes, stirring constantly, until fragrant and the broccoli reaches your desired tenderness.
6. 6Pour the sauce mixture into the pan and return the cooked chicken. Toss continuously for 1–2 minutes over medium-high heat until the sauce thickens and coats all ingredients evenly.
7. 7Divide evenly into 3 airtight containers while hot. Top each portion with sesame seeds and the green parts of the green onions.