Cashew Chicken With Water Chestnuts And Broccoli

• 1 1/4 lb chicken thigh fillets, coarsely chopped
• 2 tbsp XO sauce
• 1 tsp fish sauce
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp brown sugar
• 4 inches fresh lemongrass, finely chopped
• 2 tbsp peanut oil
• 1 None small Spanish onion, thinly sliced
• 1 None fresh long red chili, thinly sliced
• 10.5 oz broccoli, cut into florets
• 1 (8 oz) can whole water chestnuts, rinsed, drained
• 2 None spring onions, thinly sliced
• 1/3 cup coarsely chopped roasted unsalted cashews

1. Combine chicken, XO sauce, fish sauce, lemon zest, lemon juice, sugar and lemongrass in a medium bowl.
2. Heat 1 tbsp peanut oil in a wok over medium-high heat and stir-fry chicken, in batches, until browned. Remove from wok.
3. Add remaining oil to wok and stir-fry onion and chili until onion softens. Add broccoli and water chestnuts. Stir-fry until broccoli is tender. Return chicken to wok and stir-fry until hot. Season to taste. Serve sprinkled with spring onions and cashews.

chicken thigh, xo sauce, fish sauce, lemon zest, lemon juice, brown sugar, fresh lemongrass, peanut oil, onion, long red chili, broccoli, water chestnuts, spring onions, cashews

Taken from recipes-plus.com/api/v2.0/recipes/34446 (may not work)