Cashew Chicken With Water Chestnuts And Broccoli - cooking recipe

Ingredients

1 1/4 lb chicken thigh fillets, coarsely chopped
2 tbsp XO sauce
1 tsp fish sauce
2 tbsp lemon zest
2 tbsp lemon juice
1 tbsp brown sugar
4 inches fresh lemongrass, finely chopped
2 tbsp peanut oil
1 None small Spanish onion, thinly sliced
1 None fresh long red chili, thinly sliced
10.5 oz broccoli, cut into florets
1 (8 oz) can whole water chestnuts, rinsed, drained
2 None spring onions, thinly sliced
1/3 cup coarsely chopped roasted unsalted cashews

Preparation

Combine chicken, XO sauce, fish sauce, lemon zest, lemon juice, sugar and lemongrass in a medium bowl.
Heat 1 tbsp peanut oil in a wok over medium-high heat and stir-fry chicken, in batches, until browned. Remove from wok.
Add remaining oil to wok and stir-fry onion and chili until onion softens. Add broccoli and water chestnuts. Stir-fry until broccoli is tender. Return chicken to wok and stir-fry until hot. Season to taste. Serve sprinkled with spring onions and cashews.