Sweet, Sour, and Spicy Stir-Fried Orange Chicken and Broccoli with Cashews

Name: Sweet, Sour, and Spicy Stir-Fried Orange Chicken and Broccoli with Cashews
Total time: 80 min
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

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What's the key to tender, juicy stir-fried chicken? It's a technique called velveting.

Keywords

Chinese
Asia
Fruits & Vegetables
Vegetables
Poultry
Chicken
Main Courses

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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