Spicy Hoisin Chicken and Cashew Stir-Fry

By Marge Perry & David Bonom
For a fast, healthful and complete meal, serve this over fast cooking brown rice or white rice.
  • Cuisine: Chinese
  • Course: Entrée


  • boneless chicken breasts
  • Broccoli florets
  • Chili-garlic sauce
  • Chopped onion
  • Cornstarch
  • Diced red bell pepper
  • Dry roasted cashew halves
  • Dry sherry
  • grated fresh ginger
  • Green Onion
  • Hoisin Sauce
  • Low-sodium chicken broth
  • Peanut oil
  • Reduced-sodium soy sauce


  1. Combine the chicken, 1 tablespoon of the sherry, 1 tablespoon of the soy sauce, and 1 tablespoon of the cornstarch in a bowl. Combine the remaining sherry, soy sauce, cornstarch, chicken broth, hoisin sauce, and chili-garlic sauce in a separate bowl.
  2. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high. Add the chicken and stir-fry until browned and cooked through, about 6 minutes