Featured Pinch Tips Video
chicken breasts, halved, boneless and skinless
chili paste with soybean
ginger root, minced
1Divide chicken stock and vegetable oil in halves for seperate uses.
2Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices, cut pepper(s) into 1-inch squares.
3Cut green onions in half lengthwise; cut on diagonal into 2-inch pieces.
4Cut chicken into thin strips.
6Whisk together 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster sauce, sherry, sesame oil and chili paste; set aside.
7Heat wok or deep skillet over high heat.
8Add 1 tablespoon vegetable oil; heat for 30 seconds, swirling to coat pan.
9Stir-fry half the chicken for 3 to 4 minutes or until no longer pink inside; remove and set aside.
10Repeat with remaining chicken, adding some of the remaining oil if necessary.
11Add to reserved chicken and add remaining oil to wok.
12Stir-fry garlic and ginger for 10 seconds or until fragrant.
13Add broccoli and pepper(s); stir-fry for 1 minute and add onions; stir-fry for 30 seconds.
14Pour in remaining stock; cover and steam; stirring once, for 2 minutes or until broccoli is tender crisp.
15Stir chicken back into wok; push to side of pan.
16Pour soy mixture into center of wok; cook, stirring, for 1 to 2 minutes or until thickened.
17Stir chicken mixture into sauce until coated.
18Sprinkle with cashew nuts.