Asian Chicken With Cashews and Broccoli

• 1 tablespoon cornstarch
• 1 cup chicken stock
• 3 tablespoons dry sherry
• 2 tablespoons soy sauce
• 12 teaspoon Tabasco sauce
• 1 tablespoon peanut oil
• 4 chicken breasts, cubed into 1-inch chunks (1 lb total)
• 2 slices gingerroot, fresh and 1/4-inch thick
• 3 cups broccoli florets
• 1 medium red bell pepper, cut into 1-inch squares
• 12 lb fresh mushrooms, sliced
• 1 bunch scallion, chopped
• 1 garlic clove, minced
• 13 cup roasted cashews

1. Combine cornstarch, chicken stock, sherry, soy, and tabasco in small bowl.
2. Heat oil in hot skillet/wok (med high to high heat).
3. Once oil hot, add chicken and ginger; stir constantly until chicken white; remove ginger, push chicken (as best you can) to side.
4. Add broccoli, red pepper, mushrooms, scallions, and garlic to center of wok.
5. Cook 3 minutes, stirring constantly.
6. Stir in broth mixture mixture to the vegetables and chicken (stir chicken back in).
7. Stir until sauce thickens a bit.
8. Sprinkle with nuts, serve over rice if desired, and eat.

cornstarch, chicken stock, sherry, soy sauce, tabasco sauce, peanut oil, chicken breasts, gingerroot, broccoli florets, red bell pepper, mushrooms, scallion, garlic, cashews

Taken from www.food.com/recipe/asian-chicken-with-cashews-and-broccoli-295674 (may not work)