Spicy Cashew Chicken Stir Fry
|Reduced sodium chicken broth||3⁄4 Cup (12 tbs)|
|Dry sherry||8 Teaspoon (3 Tablespoon Plus 2 Teaspoon)|
|Reduced sodium soy sauce||3 Tablespoon|
|Cornstarch||5 Tablespoon (1 Tablespoon Plus 2 Teaspoon)|
|Peanut oil||3 Teaspoon|
|Chicken tenders||1 Pound|
|Onion||1 , chopped|
|Grated peeled ginger||1 Tablespoon|
|Broccoli||1⁄2 Bunch (50 gm), cut into florets|
|Water||1⁄4 Cup (4 tbs)|
|Unsalted cashews||1⁄4 Cup (4 tbs), coarsely chopped|
1 Whisk together the broth, sherry, soy sauce, cornstarch, and chili-garlic paste in a bowl until smooth; set aside.
2 Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add 2 teaspoons of the oil, swirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, 4-5 minutes. Transfer the chicken to a plate; cover to keep warm.
3 Heat the remaining 1 teaspoon oil in the same skillet. Add the onion and ginger; stir-fry until fragrant, about 30 seconds. Add the broccoli; stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and the water; cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cashews; cook until heated through, about 1 minute.