Before starting, wash and dry all produce. Peel, then thinly slice half the onion (whole onion for 4 ppl). Cut broccoli into bite-sized pieces. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp, 1 tsp oil and half the teriyaki sauce to a large bowl. Season with salt and pepper, then toss to coat. Set aside.

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

Heat the same pan over medium-high. When hot, add sesame oil, broccoli and onions. Cook, stirring often, until broccoli is tender-crisp, 5-6 min. Add coleslaw cabbage mix and soy sauce. Cook, stirring often, until coleslaw cabbage mix is tender, 3-4 min. Transfer veggies to another large bowl. Cover with foil to keep warm.

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min **

Divide veggies between plates. Top with shrimp. Drizzle remaining teriyaki sauce over top, then sprinkle with cashews.