CHICKEN, BROCCOLI & CASHEW STIR-FRY

Chicken, Broccoli & Cashew Stir-Fry image

Number Of Ingredients 14

3/4 pounds broccoli, trimmed and cut into small florets
2 tablespoons low-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon cornstarch
2 teaspoons sesame oil
1 Kosher salt and freshly ground pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1⁄2-inch (12-mm) cubes
1/4 cup low-sodium chicken broth (2oz)
2 tablespoons oyster sauce
2 teaspoons sherry
2 tablespoons fresh ginger, peeled and minced
3 tablespoons cashews
1 hot pepper sauce, for serving (optional)
1 package steamed rice

Steps:

1. Prepare broccoli, chicken & ginger.
2. Bring a saucepan of salted water to a boil over high heat. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain well and set aside.
3. 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.
4. Toss the chicken in the marinade and let stand at room temperature for 10 minutes.
5. 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.
6. Heat a wok or a large, nonstick frying pan over high heat. Add 1-2 tsp sesame oil to coat. 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 cook just until the aromatics are soft and fragrant, about 30 seconds.
7. 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 immediately, passing the hot sauce at the table.