Place the flour in a shallow dish or plasticware. Slice thin pieces off the chicken breast by holding the knife on a 45° angle.

In a medium or large skillet or wok, heat 2 tablespoons canola oil over medium-high heat.

Season the sliced with salt and pepper. Dredge the chicken slices in the flour and place in the hot skillet. Cook on both side until the pieces are all cooked through with a little browning, about 5 minutes. Remove to a plate and cover with foil.

Note: if you need to cook the chicken in batches, use another 2 tablespoons of canola to cook the second batch.

While the chicken is cooking, place a small skillet on medium-low heat. Add the cashews and stir from time to time. When you notice the cashews looking wet, remove them from the heat.

Add 2 more tablespoons of canola oil to the skillet. Add in the broccoli and onions and season with salt and pepper. Cook until slightly soft, about 5 minutes.

Next, add in the garlic and stir for about 2 minutes. Then pour in the chicken stock and soy sauce.

In a small cup or bowl, mix the cornstarch and water and pour that in the pan. Add the chicken back in. Mix everything thoroughly.

Raise the temperature to high and the cornstarch will cause the sauce to thicken. Be sure to stir it so it doesn't clump up. Add in the cashews and stir.

Serve with rice and top green onions & sesame seeds.