QUICK & EASY CHICKEN STIR-FRY TO TANTALISE YOUR TASTE BUDS

Indulge in the delectable flavours of this delicious spicy hoisin chicken and cashew stir-fry. This dish is a culinary delight that not only tantalises your taste buds but is quick and easy to make. Serve with nutritious brown rice or classic white rice.

SPICY HOISIN CHICKEN & CASHEW STIR FRY

INGREDIENTS:

Half a kilo of chicken thighs (boneless and skinless) cut into 3/4-inch pieces

2 tbsp of dry sherry divided

2 tsp of soy sauce divided

2 tbsp of cornstarch divided

3/4 cup of chicken broth

1/4 cup of Hoisin sauce

2 tsp of chilli-garlic sauce

2 tbsp of Peanut oil divided

1 onion, chopped

1 tbsp of fresh ginger grated

1 chopped red capsicum

3 cups of broccoli florets

1/3 cup of halved dry roasted cashews

1/2 cup of chopped spring onions

METHOD:

1. Combine the chicken, 1 tbsp of sherry, 1 tbsp of soy sauce, and 1 tbsp of cornstarch in a bowl. Combine the remaining sherry, soy sauce, cornstarch, chicken broth, hoisin sauce, and chilli-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.
   

3. 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.
   

4. 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.

Recipe courtesy of Circulon, which has just introduced a revolutionary ScratchDefense A1 series, offering no nonsense, nonstick cookware to make cooking easy.