Sweet, Sour, and Spicy Stir-Fried Orange Chicken and Broccoli with Cashews | America's Test Kitchen

Ingredients

• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 1 cup water
• 1 pound boneless, skinless chicken breasts trimmed of excess fat, and prepared according to illustrations below
• 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