Cashew Chili Stir-Fry

3 boneless, skinless chicken breasts

6 boneless, skinless chicken thighs

1/2 - 1 cup (250 mL) cashews

1 pinch chili powder

1 tsp (5 mL) chili powder

1 pinch salt

1/2 tsp (2.5 mL) salt

1 red pepper, thinly sliced

1 zucchini, julienned

2 stalks celery, thinly sliced

2 green onions, sliced

3 cloves garlic, large, minced

2 tbsp (30 mL) ginger, fresh, minced

1 tbsp (15 mL) cornstarch

1/4 cup (60 mL) sherry

2 tbsp (30 mL) soy sauce

2 tbsp (30 mL) hoisin sauce

2 tbsp (30 mL) rice wine vinegar

1 tbsp (15 mL) canola oil

1/2 cup (125 mL) chicken broth

1 tsp (5 mL) hot red chili pepper flakes

1 Slice chicken into ½ inch wide (1 cm) strips, then into bite-size lengths. Toast nuts by spreading out in a frying pan set over medium heat and stir often until they just start to brown, 4 to 6 minutes. Turn onto a plate. Toss with a generous pinch of salt and chili powder.
2 Prepare remaining ingredients before starting to cook. Thinly slice pepper, then cut into bite-size lengths. Cut zucchini into julienne strips. Thinly slice celery and the white part of the green onions. Thickly slice the green portion.
3 Mince garlic and ginger. In a small bowl, stir cornstarch with sherry until dissolved. Then stir in soy, hoisin and rice wine vinegar.
4 To cook, heat canola oil in a large frying pan or wok over medium-high heat. Add chicken and stir constantly until it loses its pink color, about 3 minutes. Add garlic, ginger, chicken broth, 1 tsp (5mL) chili powder, red chili pepper flakes and ½ tsp (5 mL) salt. Stir occasionally for 2 minutes. Add all the vegetables and stir another 2 minutes.
5 Pour in the cornstarch mixture and stir almost constantly until vegetables are done as you like and sauce is coating chicken, about 3 minutes. Mix in half the cashews. Then spoon over rice and scatter with remaining nuts.