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(from Cook's Illustrated magazine)


  • 1/4 cup soy sauce
  • 1/4 cup dry sherry
  • 1 cup water
  • 1 pound boneless, skinless chicken breasts trimmed of excess fat
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon unbleached all-purpose flour
  • 1/2 teaspoon grated orange zest from one orange
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup white vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons hoisin sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon minced fresh ginger
  • 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
  • peanut oil or vegetable oil
  • 1 cup roasted unsalted 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


  • Combine soy sauce, sherry, and water in medium bowl; add chicken and stir to break up clumps.
  • Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.
  • Mix sesame oil, cornstarch, flour, and orange zest in medium bowl until smooth.
  • Drain chicken in strainer; press out excess liquid.
  • Toss chicken in cornstarch/flour mixture until evenly coated.
  • Whisk chicken broth, orange juice, vinegar, soy, hoisin, cornstarch, sugar, and pepper flakes in small bowl; set aside.
  • Combine ginger, garlic, and 1 tablespoon peanut oil in small bowl; set aside.
  • 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.
  • 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 broccoi and cashews and stir to combine.
  • Transfer to serving platter, sprinkle with scallions, and serve.

Categories: Main Dish  Poultry  Stove 
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