Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 2 tablespoons dry sherry, divided
  • 2 tablespoons reduced-sodium soy sauce, divided
  • 2 tablespoons cornstarch, divided
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup hoisin suace,
  • 2 teaspoons chili-garlic sauce
  • 2 tablespoons peanut oil, divided
  • 1 onion, chopped
  • 1 tablespoon grated fresh ginger
  • 1 red bell pepper, chopped
  • 3 cups broccoli florets
  • 1/3 cup dry roasted cashew halves
  • 1/2 cup chopped green onions

Directions

  1. Combine the chicken, 1 tablespoon of the sherry, 1 tablespoon of the soy sauce, and 1 tablespoon of the cornstarch in a bowl. Combine the remaining sherry, soy sauce, cornstarch, chicken broth, hoisin sauce, and chili-garlic sauce in a separate bowl.
  2. Heat 1 tablespoon of the oil in an Anolon Nouvelle Copper Stir Fry over medium-high.. Add the chicken and stir-fry until browned and cooked through, about 6 minutes; transfer to a bowl. Heat the remaining 1 tablespoon oil in the skillet; add the onion and ginger and stir-fry 1 minute. Add the red bell pepper and stir-fry 1 minute. Stir in the broccoli florets and stir-fry 1 minute. Add the reserved chicken mixture and cashews and stir-fry 1 minute. Stir the chicken broth mixture and add to the skillet. Bring to a boil and cook, stirring, until thickened, 1-2 minutes. Stir in the green onions and remove from the heat.
  • Yield:

    4 Servings

  • Cuisine: Chinese
  • Course: Dinner