1/2 cup low sodium chicken broth
1/2 cup orange juice
1/2 cup white vinegar
4 tsp soy sauce
4 tsp Hoisin Sauce
2 tsp cornstarch
2 TBS sugar
1 tsp red pepper flakes (I left out for Tati & Jacey)
4 cloves of garlic, minced
2 tsp grated fresh ginger
6 TBS plus 1 tsp vegetable oil
2 1/2 cups water
1/2 cup soy sauce
1/2 cup dry sherry
2 pounds boneless, skinless chicken breasts trimmed and sliced thin
4 TBS toasted Sesame oil
2 TBS cornstarch
2 TBS all - purpose flour
2 cups unsalted toasted cashews
3 pounds broccoli florets
8 medium scallions, sliced 1/4 inch thick on bias
1. FOR THE SAUCE: Whisk together the ingredients in a small bowl and set aside.
2. FOR THE STIR-FRY: Combine the garlic, ginger, and 2 TBS vegetable oil in a small bowl and set aside. Combine 2 cups water, soy sauce, and sherry in a medium bowl. Add chicken and stir to break up the clumps. Cover with plastic wrap and refrigerate for at least 20 minutes for up to an hour. Pour off excess liquid from chicken.
3. Mix sesame oil,cornstarch, and flour in a medium size bowl until smooth. Toss chicken in cornstarch mixture until evenly coated.
4. Heat 4 tsp vegetable oil in a 12 inch non stick skillet over high heat until smoking. Add half the chicken in even flat layer and cook, with out stirring until golden brown on first side about 1 minute. Flip chicken pieces over and cook until lightly browned on second side for about 30 seconds. Transfer chicken to a clean bowl and repeat with 4 tsp vegetable oil and remaining chicken.
5. At this point instead of browning the broccoli and cooking it more I bleached it in boiling water for one minute, then drained and ran cool water over it.
6. Return chicken to the skillet and toss to combine. Whisk sauce to recombine, add to skillet and cook stirring constantly, until sauce is thickened and evenly distributed. I didn't thicken as much as needed because I wanted you to be able to reheat and not have it get to thick.
7. At this point I turned off the heat and stirred in the broccoli. You would also stir in the toasted cashews at this point but I have bagged them separately so they don't get soggy. Sprinkle scallions on top before serving over rice.
This is a completely yummy dish from Cooks Illustrated!