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Spicy Hoisin Chicken and Cashew Stir-Fry

By Marge Perry & David Bonom

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

Cuisine: Chinese
Course: EntrÃ©e

INGREDIENTS

boneless chicken breasts
Broccoli florets
Chili-garlic sauce
Chopped onion
Cornstarch
Diced red bell pepper
Dry roasted cashew halves
Dry sherry
grated fresh ginger
Green Onion
Hoisin Sauce
Low-sodium chicken broth
Peanut oil
Reduced-sodium soy sauce

DIRECTIONS

Combine the chicken, 1 tablespoon of the sherry, 1 tablespoon of the soy sauce, and 1 tablespoon 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 tablespoon of the oil in a 12-inch nonstick skillet over medium-high. Add the chicken and stir-fry until browned and cooked through, about 6 minutes