Chicken, broccoli and cashew nut stir fry

Chicken, broccoli and cashew nut stir fry

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INGREDIENTS

Salt and freshly ground pepper, to taste
3⁄4 lb. (375 g) broccoli, trimmed and cut into small florets
2 Tbs. soy sauce
2 tsp. rice vinegar or regular vinegar
1 tsp. cornstarch
1 lb. (500 g) boneless, skinless chicken breasts, cut into 1⁄2-inch (12-mm) cubes
1⁄4 cup (2 fl. oz./60 ml) chicken stock
2 Tbs. oyster sauce
2 tsp. sherry (optional)
2 Tbs. peeled and minced fresh ginger
2 garlic cloves, minced
3 Tbs. cashews
Hot pepper sauce for serving (optional)

INSTRUCTIONS

• Bring a saucepan of salted water to a boil over high heat. Add the broccoli and cook until tender-crisp, about 3 minutes. Drain well and set aside.
• In a large bowl, whisk together 1 Tbs. of the soy sauce, the vinegar and 1⁄2 tsp. of the cornstarch. Season with salt and pepper and add the chicken.
• Toss the chicken in the marinade and let stand at room temperature for 10 minutes.
• In a small bowl, whisk together the broth, oyster sauce, sherry, the remaining 1 Tbs. soy sauce and the remaining 1⁄2 tsp. cornstarch. Set aside.
• Warm a wok or a large, nonstick frying pan over high heat. When the pan is very hot, add the chicken and all of its marinade and toss and stir until the chicken is opaque throughout, about 6 minutes. Stir in the ginger and garlic and cook just until the aromatics are soft and fragrant, about 30 seconds.
• Stir in the oyster sauce mixture and let simmer, stirring once or twice, until the sauce thickens, about 2 minutes. Stir in the cashews and broccoli and serve right away. Pass the hot sauce at the table, if using. 

Adapted from – http://blog.williams-sonoma.com/chicken- broccoli-and- cashew-stir- fry/
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