-
1
Note: Prepare all the ingredients as indicated, and place them in small dishes so that they are ready at hand. This dish goes quickly once the cooking begins!
-
2
Mix the flour and Five-Spice powder together. Cut the chicken into bite-sized pieces and coat liberally with the flour/ Five-Spice powder mixture. Set aside.
-
3
Cut the broccoli florets into bite-sized pieces, and set aside.
-
4
Measure out the cashews into a small bowl, and set aside.
-
5
Mince the garlic and ginger and place them in a small bowl. Set aside.
-
6
Mix the soy sauce and sherry together. Add honey and mix well (add more honey to taste as needed-I like it a little sweet). Set aside.
-
7
Use a wok or large frying pan with a non-stick finish for this dish. Heat the wok on high and add the oil. When the oil is hot, add the broccoli and stir-fry until it turns a pretty dark green color, about 3-5 minutes. Use a slotted spoon to remove the broccoli, and set aside in a large bowl.
-
8
Add the minced garlic and ginger and stir-fry for about 1 minute until you can smell them both. Now add the chicken to the wok and stir-fry until it turns an opaque white color. Add more oil as needed to keep the chicken from sticking.
-
9
When the chicken is cooked, quickly add the soy sauce/ sherry/ honey mixture to the wok. Stir to coat the chicken and scrape up any bits on the bottom of the wok, then lower the heat and simmer briefly to thicken the mixture. A little cornstarch/ water paste can be used to provide any extra thickening, if needed. Add back the cooked broccoli florets and add in the cashews, and stir to coat. Serve over rice.
