Spicy Hoisin Chicken and Cashew Stir-Fry
By David Bonom and Marge Perry. For a fast, healthful and complete meal, serve this over fast cooking brown rice or white rice.
INGREDIENTS
- 1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
- 2 tbsp dry sherry, divided
- 2 tbsp reduced-sodium soy sauce, divided
- 2 tbsp cornstarch, divided
- ¾ cup low sodium chicken broth
- ¼ cup Hoisin sauce
- 2 tsp chili-garlic sauce
- 2 tbsp peanut oil, divided
- 1 onion, chopped
- 1 tbsp fresh ginger, grated
- 1 bell pepper,, chopped
- 3 cup broccoli florets
- ⅓ cup roasted cashew halves
- ½ cup green onions, chopped
DIRECTIONS
- 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.
Heat 1 tablespoon of the oil in a large nonstick skillet 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.