Whisk all of the sauce ingredients together in a small bowl (or shake them together in a mason jar) until combined. Set aside.

Season the chicken with salt and a tiny pinch of white pepper. Heat 1 tablespoon oil in a large saut? pan or wok over high heat. Add the chicken and saut?, tossing occasionally, for 3 to 5 minutes or until cooked through. Transfer to a clean plate and set aside.

Add the remaining tablespoon of oil to the pan. Add the broccoli florets and the white parts of the scallions and saut? for 2 minutes, stirring occasionally. Add the cashews, garlic, and ginger and saut? for 1-2 minutes, until the broccoli reaches your desired level of tenderness.

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