Sweet, Sour, and Spicy Stir-Fried Orange Chicken and Broccoli with Cashews

By Shawn

Ingredients

• To make the chicken easier to slice, freeze it for 20 minutes until it is firm, but not frozen.
• Chicken
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 1 cup water
• 1 pound boneless, skinless chicken breasts, trimmed of excess fat, and sliced into 1/4-inch pieces
• 2 tablespoons Asian sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 1/2 teaspoon grated zest from 1 orange
• Sauce and vegetables
• 1/4 cup low-sodium chicken broth
• 1/4 cup juice from 1 orange
• 1/4 cup white vinegar
• 2 teaspoons soy sauce
• 2 teaspoons hoisin sauce
• 1 teaspoon cornstarch
• 1 tablespoon sugar
• 1/2 teaspoon red pepper flakes
• 1 teaspoon minced fresh ginger
• 2 medium garlic cloves, minced or press through garlic press (about 2 teaspoons)
• Peanut or vegetable oil
• 1 cup unsalted roasted cashews, toasted in dry skillet over medium heat until golden brown, about 6 minutes
• 1 1/2 pounds broccoli, florets cut into bite-size pieces (about 1 1/2-inches tall and 1-inch wide), stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices
• 4 medium scallions, sliced 1/4-inch thick on bias

Details

Servings 4

Preparation

Step 1

1. Combine soy sauce, sherry, and water in medium bowl; add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate at least 20 minutes or up to 1 hour.

2. Mix sesame oil, cornstarch, flour, and orange zest in medium bowl until smooth. Drain chicken in mesh strainer or colander; press out excess liquid. Toss chicken in cornstarch/flour mixture until evenly coated.

3. Whisk chicken broth, orange juice, vinegar, soy, hoisin, cornstarch, sugar, and pepper flakes in small bowl until combined; set aside. Combine ginger, garlic, and 1 tablespoon peanut oil in small bowl; set aside.

4. Heat 2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking; add half of chicken to skillet in flat, even layer. Cook, without stirring, but gently separating pieces, until golden brown on first side, about 1 minute; turn chicken pieces and cook until lightly browned on second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with additional 2 teaspoons peanut oil and remaining chicken.

5. Add 1 tablespoon oil to now-empty skillet; heat until just smoking. Add broccoli and cook 30 seconds; add 1/4 cup water, cover pan, and lower heat to medium-low. Cook broccoli until crisp-tender, about 3 minutes, then transfer broccoli to paper towel-lined plate. Add garlic/ginger mixture to skillet, increase heat to medium-high and cook, mashing mixture with spoon, until fragrant, sticky, and golden brown, 30 to 45 seconds. Return chicken to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 1 minute. Off heat, add broccoli and cashews and stir to combine. Transfer to serving platter, sprinkle with scallions, and serve.