Click to view our Accessibility Statement

This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Spicy Hoisin Chicken and Cashew Stir Fry

Spicy Hoisin Chicken and Cashew Stir Fry

For a fast, healthful and complete meal, serve this over fast cooking brown rice or white rice.

Print

Find your perfect Circulon.

Ingredients

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

Directions

  1. 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.
  2. 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.