Fiery Cashew Chicken

• 3 tablespoons hoisin sauce
• 3 tablespoons dark sesame oil
• 1 tablespoon asian chili-garlic sauce
• 1 tablespoon chili oil or 1 tablespoon sesame oil and 1/2 teaspoon Asian chili sauce
• 2 boneless skinless chicken breast halves, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 2 teaspoons fresh ginger
• 3 cups broccoli florets (12 oz.)
• 12 cup reduced-sodium chicken broth
• 2 cups sliced green onions (1-inch)
• 12 cup chopped cashews

1. Combine all sauce ingredients in small bowl.
2. Mix well.
3. Cook chicken in 1 tablespoon olive oil, in a large skillet or wok over medium-high heat 4 minutes, or until chicken is no longer pink, stirring occasionally.
4. Remove chicken.
5. Add remaining 1 tablespoon olive oil to skillet.
6. Cook and stir garlic and ginger 30 seconds or until fragrant.
7. Stir in broccoli, increase heat to high.
8. Add broth, cook and stir 3 to 4 minutes or until broccoli is crisp-tender, adding green onions during last minute of cooking.
9. Add chicken and sauce, cook 30 seconds or until warm.
10. Sprinkle with cashews.

hoisin sauce, dark sesame oil, asian chiligarlic, chili oil, chicken, olive oil, garlic, fresh ginger, broccoli florets, chicken broth, green onions, cashews

Taken from www.food.com/recipe/fiery-cashew-chicken-391069 (may not work)