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  • * 3 cloves of minced garlic
  • * 1/3 teaspoon of chili paste
  • * 3 tablespoons of vegetable oil
  • * 1 teaspoon of sesame oil
  • * 1 tablespoon of oyster sauce
  • * 1 tablespoon of cornstarch
  • * 2 tablespoons of soy sauce
  • * 3 boneless, skinless chicken breasts
  • * 1/2 cup of chicken stock
  • * 2 green onions
  • * 1 sweet red pepper
  • * 1 broccoli
  • * 1 tablespoon of minced ginger
  • * 1/3 cup of cashew nuts


  • Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices.
  • Seed and cut red pepper into 1-inch squares.
  • Cut green onions on diagonal into 2-inch pieces.
  • Cut chicken into 2x1-inch strips.
  • Set each ingredient aside separately.
  • Whisk together: 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster sauce, sesame oil and chili paste; set aside.
  • Heat a wok or deep skillet over high heat until drop of water sprinkled on surface sizzles into steam.
  • Pour in half of the oil and swirl wok to evenly coat side of pan; heat for 30 seconds. Add half of the chicken breasts, stir-fry by lifting and tossing chicken for 3 to 4 minutes or until no longer pink inside. Remove to plate. Repeat with remaining chicken, adding more oil if necessary. Transfer chicken to plate.
  • Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until fragrant.
  • Add broccoli and red pepper; stir-fry for 1 minute.
  • Add onions; stir-fry for 30 seconds.
  • Pour in remaining 1/4 cup stock.
  • Cover and steam for 2 minutes or until broccoli is tender-crisp, stirring once.
  • Return chicken to wok. Push contents of wok to side of pan.
  • Pour soy mixture into center of wok; cook, stirring, for 1 to 2 minutes or until thickened.
  • Stir vegetables and chicken into sauce until glazed and coated. Sprinkle with cashew nuts. Remove to a serving platter or dish and serve immediately.

Categories: Main Dish 
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