Chinese Chicken With Hoisin Sauce

• 2 medium whole chicken breasts (skinless and boneless)
• 1 Tbsp. soy sauce
• 1 Tbsp. dry sherry
• 1 tsp. cornstarch or potato starch
• 4 Tbsp. vegetable oil
• 1/2 tsp. salt
• 1 bunch scallions
• 1 red pepper
• 1 bunch broccoli
• 1 zucchini
• asparagus
• mushrooms
• water chestnuts
• 1/4 c. roasted cashew nuts (salt-free)

1. Cut chicken breasts into bite-size pieces and combine with soy sauce, sherry and cornstarch in bowl.
2. Cut up vegetables to taste; use whatever you like, 1 bunch scallions, 1 red pepper and 1 bunch broccoli is enough for 3 hearty eaters.
3. Stir-fry veggies in 1 tablespoon oil for about 2 minutes.
4. Start scallions first; do not overcook! Add 1/2 teaspoon salt to veggies and dish out into bowl. Stir-fry chicken in 3 tablespoons oil until it turns color.
5. Add cooked veggies and nuts if you want and then add hoisin sauce and mix well.
6. Serves 3 or 4.
7. Easy to double.

chicken breasts, soy sauce, sherry, cornstarch, vegetable oil, salt, scallions, red pepper, broccoli, zucchini, asparagus, mushrooms, water chestnuts, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763434 (may not work)