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.