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!