INGREDIENTS
1 ½ lbs. boneless skinless
chicken br_easts or chicken thighs cut into bite size pieces
⅓ cup corns_tarch
¼ cup vegetable oil
2 tables_poons Hoisin sauce
2 tablesp_oons ketchup
¼ cup low sodium soy sauce
¼ cup water
2 tables_poons rice vinegar
2 tables_poons brown sugar
2 tablesp_oons grated ginger
2 tables_poons ground fresh chili
paste (Sambal Oelek)
1 red bell pepper diced
2 cups chopped broccoli crowns
¾ cup roasted unsa_lted cas_hews
INSTRUCTIONS
Combine the chicken and
corn_starch in a large zipper bag and shake to coat. Heat 2 tables_poons oil in
a large skillet over medium high heat.
Add the chicken pieces in a
single layer cooking until bro_wned on both sides. Work in bat_ches plating the
cooked chicken as you go. Add more vegetable oil as needed.
While the chicken is cooking
wh_isk together the Hoisin Sauce, ketchup, soy sauce, water, rice vinegar,
brown sugar, grated ginger, and chili paste in a small bowl.
In same skillet over medium high
heat cook red bell peppers and broccoli until crisp tender.
Add the cooked chicken, cash_ews
and sauce to the skillet stir_ring gently to combine. Simmer for 3-4 minutes to
heat everything through and thic_ken the sauce.
thank you