Ingredients
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1 bunch broccoli 1 sweet red pepper 2 large green onions 1/2 cup chicken stock 3 boneless, skinless chicken breasts 2 Tbsp soy sauce 1 Tbsp cornstarch 1 Tbsp oyster sauce 1 tsp sesame oil 3 Tbsp vegetable oil 1/4 tsp chili paste or hot sauce 3 cloves garlic, minced 1 Tbsp minced ginger 1/4 cup halved cashew nuts
Procedure
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Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch
thick slices. Seed and cut red pepper into 1-inch squares. Halve green
onions lengthwise, then cut on diagonal into 2-inch pieces. Cut chicken into
2 x -inch strips. Set each ingredient aside separately.
Whisk together: 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster
sauce, sesame oil and chili paste; set aside. Heat a wok or deep skillet
over high heat until drop of water sprinkled on surface sizzles into steam.
Pour in half of the oil and swirl wok to evenly coat side of pan; heat for
30 seconds. Add half of the chicken breasts, stir-fry by lifting and tossing
chicken for 3 to 4 minutes or until no longer pink inside. Remove to plate.
Repeat with remaining chicken, adding more oil if necessary. Transfer
chicken to plate.
Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until
fragrant. Add broccoli and red pepper; stir-fry for 1 minute. Add onions;
stir-fry for 30 seconds. Pour in remaining 1/4 cup stock. Cover and steam
for 2 minutes or until broccoli is tender-crisp, stirring once. Return
chicken to wok. Push contents of wok to side of pan. Pour soy mixture into
center of wok; cook, stirring, for 1 to 2 minutes or until thickened. Stir
vegetables and chicken into sauce until glazed and coated. Sprinkle with
cashew nuts. Remove to a serving platter or dish and serve immediately.
