Ingredients
2 boned chicken breasts
1 Tbsp. cornstarch
1 Tbsp. Dry Sherry
4 oz oil
1 med. pepper cut in chunks
1/4 lb mushrooms sliced
1 Tbsp. Soy Sauce
1/2 tsp. salt
2 Tbsp. Hoisin sauce or more
1/4 cup raw cashews
6 water chestnuts cut in quarters
Preparation
cut the chicken in bit size pieces and marinate for 1 hr. in cornstarch, sherry and soy sauce. Heat 1 Tbsp. oil in wok and when hot saute cashews less than 1 min. remove with slotted spoon. Add pepper, waterchestnuts and mushrooms and cook 3 min. Again with slotted spoon remove from wok. Wipe clean, add remaining oil, add chicken and cook til no pink remains. Add hoisin sauce adn vegetable/nuts back into wok cook and stir 1 more min.
Serve over steamed white rice.
