• Before starting, wash and dry all produce. 
• To a large pot, add 10 cups hot water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
• Meanwhile, cut broccoli florets into bite-sized pieces.
• To the boiling water, add chow mein noodles. Cook uncovered for 30 sec-1 min, until tender.
• Add broccoli to the pot with noodles. Cook for 30 sec, until broccoli turns bright green.
• Drain noodles and broccoli, then rinse under warm water for 15 sec. (TIP: Rinsing noodles helps to prevent them from sticking together.)
• Set aside to drain.

• Meanwhile, heat a large non-stick pan over medium.
• When hot, add cashews to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on cashews so they don't burn.) 
• Transfer cashews to a plate.

• Core, then cut pepper into 1/4-inch slices.
• Thinly slice green onions, keeping white and green parts separate.
• In a small bowl, whisk together garlic powder, Moo Shu Spice Blend, soy sauce, honey-garlic sauce, half the mayo (use all for 4 servings), 2 tbsp (4 tbsp) water and 1 1/2 tbsp (3 tbsp) chili-garlic sauce. (NOTE: Like things spicy? Add more chili-garlic sauce.) (TIP: It's okay if the mixture doesn't combine completely in this step.)

• Heat the same pan (from step 2) over medium-high.
• Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry for 3-4 min per side, chicken is cooked through.**
• Remove to a plate.
• To the same pan, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 1-2 min, stirring often, until peppers soften slightly.
• Add carrots and green onion whites. Season with salt and pepper. Cook for 1-2 min, stirring often, until carrots soften slightly.

• Stir noodle sauce into the pan with veggies, then bring to a simmer.
• Once simmering, add chicken, noodles and broccoli. Cook for 1-2 min, tossing noodles often, until noodles are coated in sauce and veggies are tender-crisp.

• Roughly chop cashews.
• Divide noodles between bowls.
• Sprinkle cashews and remaining green onions over top.

If you've opted to add chicken breast tenders, while the pan is heating, pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry for 3-4 min per side, chicken is cooked through.** Remove to a plate. Use the same pan to cook veggies.

Add chicken to the pan with noodles and broccoli.