Prepare the Sauce: 

• In a small bowl, whisk together the chicken broth, light soy sauce, vegetarian oyster sauce, sesame oil, and honey. Set aside.
  

Prepare the chicken and the rest of the ingredients: 

• Cut the chicken into small bite-size pieces. Add cornstarch, salt and pepper. Mix well and set aside. 
• Cut the broccoli into small bite-size pieces. 
• Mince the garlic and the onion. 
  

Cook the Chicken: 

• Heat a large pan or wok over medium-high heat. Add a bit of oil, then add the chicken pieces. 
• Cook for 7 minutes until the chicken is browned, crispy, and cooked through. 
• Remove the chicken from the pan and set it aside.

Stir Fry the Aromatics: 

• In the same pan, add a little more oil if needed. Add the minced garlic and onion. 
• Stir fry for about 1 minute until fragrant. Remove and set aside.

   

Cook the Broccoli: 

• Add the broccoli to the pan. Add a splash of water and cover with a lid to steam the broccoli.
• Cook for 2-3 minutes until it starts to become tender but still crisp. 

Combine and Serve: 

• Return the chicken, garlic, and onions back to the pan.
• Add the sauce. 
• Toss everything together, making sure the chicken and broccoli are evenly coated with the sauce. Cook for another 2-3 minutes until the sauce has thickened slightly.
• Add the roasted cashews. Toss again.

Garnish and Serve: 

• Add chili crisp on top for extra flavor. 
• Sprinkle with green onions on top before serving. Enjoy your Chicken Broccoli Stir Fry over steamed rice or noodles!