• Marinade:
• 1/4 cup chicken stock
• 1/4 cup dry sherry or rice wine
• 2 tablespoons soy sauce
• 2 tablespoons Oyster Sauce
• 1 tablespoon cornstarch
• 1 teaspoon of sesame oil
• 3 boneless chicken breasts, sliced into thin strips
  
  
• Other Ingredients:
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons of oil
• 1 bunch of broccoli, cut into florets
• 1 red pepper, julienne
• 1 large onion, cut into chunks
• 1/4 cup halved cashew nuts

For the Marinade
Whisk all the ingredients together. 

Pour Over the chicken strips and let marinate for about an hour.

For the Stir Fry
Cut up your broccoli and onion and julienne the red pepper.

Have all your ingredients cut and ready to fry.

Preheat wok or frying pan over high heat.

Add 2 tablespoons oil and add chicken, reserving marinade. Stir-fry for 3-4 minutes until chicken is no longer pink. Cook in batches if necessary. Remove and set aside.

Add remaining tablespoon of oil and stir-fry the aromatics for 10 seconds or until fragrant.

Add the vegetables and stir-fry 3-4 minutes.

Add the reserved marinade and reserved chicken and cook until sauce thickens, stirring frequently.

Toss with cashews and serve over white rice.