Featured Pinch Tips Video
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.