chicken breasts, halved, boneless and skinless
chili paste with soybean
ginger root, minced
Divide chicken stock and vegetable oil in halves for seperate 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.
Whisk together 1/4 cup 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 tablespoon 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 and 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 and 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.