Tangy Orange Chicken Stir-Fry
  • 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
  1. Combine soy sauce, sherry, and water in medium bowl; add chicken and stir to break up clumps.
  2. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.
  3. Mix sesame oil, cornstarch, flour, and orange zest in medium bowl until smooth.
  4. Drain chicken in strainer; press out excess liquid.
  5. Toss chicken in cornstarch/flour mixture until evenly coated.
  6. Whisk chicken broth, orange juice, vinegar, soy, hoisin, cornstarch, sugar, and pepper flakes in small bowl; set aside.
  7. Combine ginger, garlic, and 1 tablespoon peanut oil in small bowl; set aside.
  8. 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.
  9. 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.
  10. Transfer chicken to clean bowl.
  11. Repeat with additional 2 teaspoons peanut oil and remaining chicken.
  12. Add 1 tablespoon oil to now-empty skillet; heat until just smoking.
  13. Add broccoli and cook 30 seconds; add 1/4 cup water, cover pan, and lower heat to medium-low.
  14. Cook broccoli until crisp-tender, about 3 minutes, then transfer broccoli to paper towel-lined plate.
  15. 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.
  16. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 1 minute.
  17. Off heat, add broccoi and cashews and stir to combine.
  18. Transfer to serving platter, sprinkle with scallions, and serve.
(from Cook's Illustrated magazine)