1 pkg (320g) Marcangelo Sweet Chili Chicken Kabobs
1 cup chicken broth
2 tbsp each hoisin and oyster sauce
1 tbsp each soy sauce and lime juice
1 tsp sesame oil
1/4 tsp hot pepper flakes
2 tbsp cornstarch
1 tbsp vegetable oil
1 1/2 lb (3-4 cups) asparagus, trimmed and cut into 1-inch pieces
3 tbsp your favourite Sweet Chili sauce, or the Marcangelo Sweet Chili sauce included in the package of Kabobs
8 oz sugar snap peas, threaded
1 1/2 cups julienned sweet red pepper
1/3 cup salted cashews
2 green onions, chopped
Use 1½ cups of your favourite Asian stir fry sauce instead of making your own.
Remove Marcangelo chicken from skewers. Combine in bowl with Sweet Chili sauce, stirring well until fully coated. Set aside for 5 minutes.
Meanwhile, in a bowl, whisk together broth, hoisin, oyster and soy sauces, lime juice, sesame oil and hot pepper flakes. Whisk in cornstarch.
Heat half of oil in wok or large skillet set over medium-high heat. Add chicken; stir-fry until chicken is no longer pink inside, 4 to 5 minutes. Transfer to a bowl.
Heat remaining oil in same wok or skillet. Add asparagus, sugar snap peas and red pepper. Stir-fry for 1 minute. Pour in broth mixture. Cook, stirring, until sauce is thickened and vegetables are tender crisp. Return chicken to wok. Stir fry just until chicken is well coated with sauce.
Transfer mixture to serving bowl. Garnish with cashews and green onions and serve immediately.