Scale

Stir-Fry 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 (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:

½ cup chicken stock

2 tablespoons oyster sauce

1 tablespoon reduced-sodium soy sauce

2 teaspoons dark soy sauce

1 tablespoon honey

¼ teaspoon white pepper

1 tablespoon cornstarch

Prep the Sauce: Whisk all sauce ingredients together in a small bowl or shake in a mason jar until combined. Set aside.
Sauté the Chicken: Season chicken with salt and a pinch of white pepper. Heat 1 tablespoon oil in a wok over high heat. Add chicken, sauté for 3–5 minutes until cooked through, tossing occasionally. Transfer to a clean plate.
Sauté the Veggies: Add the remaining tablespoon of oil to the pan. Stir in broccoli florets and the white parts of scallions. Cook for 2 minutes, stirring occasionally. Add cashews, garlic, and ginger. Sauté for 1–2 minutes until broccoli is crisp-tender.
Combine Everything: Return chicken to the pan. Pour in the sauce and toss for 1–2 minutes until thickened and evenly coated.
Serve Hot: Garnish with toasted sesame seeds and the green parts of scallions. Serve immediately over rice or noodles.