Stir-Fried Chicken with Cashews

How about a quick and healthy stir-fry on a hot summer evening? Only takes one pan/wok and a cutting board.  And while you turn the stove on...it's just for a few minutes.

Stir-Fried Chicken with Cashews
Makes 4-6 servings.

Sesame (or olive) oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1 inch pieces
2 egg whites, lightly beaten
1/2 cup cornstarch
2 onions, thinly sliced
1 red bell pepper, thinly sliced
2 stalks celery, thinly sliced
1 can sliced water chestnuts
6 ounces broccoli florets, in bite-size pieces
1 tablespoon minced garlic
1 teaspoon grated ginger
2 tablespoons soy sauce
2 tablespoons sherry
1 tablepoon hoisin sauce
1 tablespoon sambal oelek
1/2 cup roasted cashews
Sliced scallons for garnish

Heat a wok until very hot.  Add one tablespoon of oil and swirl to coat wok.
Dip a quarter of the chicken pieces into the egg white and then cornstarch.  Add to the wok and stir-fry until golden-brown and cooked through.  Drain on paper towels and repeat with the remaining chicken, keeping wok hot and adding oil as necessary.  (If things get a little too brown, wipe the wok out and add fresh oil.)

Reheat the wok, add another tablespoon oil and stir-fry the onion, bell pepper, celery, water chestnuts and broccoli until the vegetables have softened a bit, about 4-5 minutes. Add the garlic and ginger and cook until fragrant, about 60 seconds. 

Increase the heat to high and add soy sauce, sherry, hoisin, and sambal oelek.  Toss the vegetables well to coat and bring to a boil. 

Return the chicken to the wok and toss over high heat for 1-2 minutes to heat the chicken. Toss the cashews into the mixture and serve immediately, garnished with scallions.