Ingredients

1 bunch broccoli
1 sweet red pepper
2 large green onions
3 chicken breast halves
1/2 C. chicken stock
2 Tbsp. soy sauce
1 Tbsp. cornstarch
1 Tbsp. oyster sauce
1 Tbsp. dry sherry
1 tsp. sesame oil
1/4 tsp. chili paste or dash of hot pepper sauce
2 Tbsp. vegetable oil
2 garlic cloves; minced
1 Tbsp. gingerroot; minced
1/4 C. cashew nuts; optional

Cooking Instructions

Divide chicken stock and vegetable oil in halves for separate uses. Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices cut pepper(s) into 1-inch squares. Cut green onions in half lengthwise; cut on diagonal into 2-inch pieces. Cut chicken into thin strips. Set aside separately. Whisk together 1/4 C. of the chicken stock, soy sauce, cornstarch, oyster sauce, sherry, sesame oil and chili paste; set aside. Heat wok or deep skillet over high heat. Add 1 Tbls. vegetable oil; heat for 30 seconds, swirling to coat pan. Stir-fry half the chicken for 3 to 4 minutes or until no longer pink inside; remove and set aside. Repeat with remaining chicken, adding some of the remaining oil if necessary. Add to reserved chicken. Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until fragrant. Add broccoli and pepper(s); stir-fry for 1 minute. Add onions; stir-fry for 30 seconds. Pour in remaining stock; cover and steam; stirring once, for 2 minutes or until broccoli is tender crisp. Stir chicken back into wok; push to side of pan. Pour soy mixture into center of wok; cook, stirring, for 1 to 2 minutes or until thickened. Stir chicken mixture into sauce until coated. Sprinkle with cashew nuts.
 
 
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