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Substitute 1/2 red and 1/2 yellow peppers for the sweet pepper ingredient.
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Hot pepper sauce may be used instead of chili paste
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Divide chicken stock and vegetable oil in halves for seperate uses.
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1.
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Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices. cut pepper(s) into 1-inch squares. Cut green onions in half lengthwise; cut on diagonal into 2-inch pieces. Cut chicken into thin strips. Set aside separately.
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2.
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Whisk together 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster sauce, sherry, sesame oil and chili paste; set aside.
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3.
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Heat wok or deep skillet over high heat. Add 1 TB vegetable oil; heat for 30 seconds, swirling to coat pan. Stir-fry half the chicken for 3 to 4 minutes or until no longer pink inside; remove and set aside. Repeat with remaining chicken, adding some of the remaining oil if necessary. Add to reserved chicken.
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4.
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Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until fragrant. Add broccoli and pepper(s); stir-fry for 1 minute. Add onions; stir-fry for 30 seconds. Pour in remaining stock; cover and steam; stirring once, for 2 minutes or until broccoli is tender crisp.
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5.
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Stir chicken back into wok; push to side of pan. Pour soy mixture into centre of wok; cook, stirring, for 1 to 2 minutes or until thickened. Stir chicken mixture into sauce until coated. Sprinkle with cashew nuts.
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