Cashew Chicken and Broccoli

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  1 lbs Chicken Breast, Boneless Skinless

  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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  2 tbsp Peanut Oil, Refined
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  48 oz Broccoli
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  2 Green Onion (Scallion)(30g)
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  1 cup Cashews
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  4 Garlic(12g)
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  1 tbsp Ginger, Fresh Root
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  Sesame seeds
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  0.5 cup Low Sodium Chicken Broth
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  2 tbsp Oyster sauce
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  1 tbsp Soy Sauce, Low Sodium
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  1 tbsp Honey
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  0.3 tsp 1/4 teaspoon white pepper
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  1 tbsp Cornstarch

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 fine sea 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, over high heat 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 over medium-high heat, stirring constantly, until fragrant and the broccoli reaches tender-crisp doneness.
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.