1 lb of Chicken thighs (boneless and skinless) cut into 3/4-inch pieces
2 tbsp of Dry sherry divided
2 tsp of Reduced-sodium soy sauce divided
2 tbsp of Cornstarch divided
3/4 cup of Low-sodium chicken broth
1/4 cup of Hoisin sauce
2 tsp of Chili-garlic sauce
2 tbsp of Peanut oil divided
1 Onions chopped
1 tbsp of Fresh ginger grated
1 Red bell pepper chopped
3 cups of Broccoli florets
1/3 cup of Dry roasted cashew halves
1/2 cup of Green onions chopped
- Combine the chicken, 1 tbsp of the sherry, 1 tbsp of the soy sauce, and 1 tbsp of the cornstarch in a bowl. Combine the remaining sherry, soy sauce, cornstarch, chicken broth, hoisin sauce, and chili-garlic sauce in a separate bowl.
- Heat 1 tbsp of the oil in a Circulon Ultimum 13.75-Inch Wok over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 6 minutes; transfer to a bowl. Heat the remaining 1 tbsp oil in the skillet; add the onion and ginger and stir-fry 1 minute. Add the red bell pepper and stir-fry 1 minute. Stir in the broccoli florets and stir-fry 1 minute. Add the reserved chicken mixture and cashews and stir-fry 1 minute. Stir the chicken broth mixture and add to the skillet. Bring to a boil and cook, stirring, until thickened, 1-2 minutes. Stir in the green onions and remove from the heat.