3/4 lb Boneless skinless chicken breast, cut into 1/2-inch cubes
1/2 cup Toasted unsalted cashews
1 small Green pepper, diced
1 can (small) water chestnuts, sliced
MARINADE
1 tsp Soy sauce
1 tsp Cornstarch
1 tbsp Water
SAUCE
1/4 cup Hoisin sauce
1 tbsp Dry sherry or rice wine
2 tbsp Water
2 tbsp Soy sauce
2 tsp Cornstarch
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In bowl, combine marinade ingredients, add chicken, stir and set aside for 30 minutes. Mix together sauce ingredients. Spray wok with nonstick cooking spray and place over medium-high heat. Add chicken and stir to separate the meat. When cooked, remove to dish. Clean wok and spray nonstick cooking spray to coat. Heat and add green pepper and water chestnuts. Stir- -fry; if ingredients appear dry, sprinkle with 1 tablespoon water. Add sauce and return chicken. Stir-fry until everything is thoroughly mixed. Sprinkle with cashews just before serving. Serve over steamed rice.
Originally posted to rec.food.recipes by Robin Cowdrey <robinc@cronus.oanet.com> on 9 Nov 1997 10:27:24 -0700
Recipe by: Canadian Living Magazine
Posted to recipelu-digest Volume 01 Number 297 by RecipeLu <recipelu@geocities.com> on Nov 24, 1997
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