Chicken, Mushroom, and Cashew Stir-Fry

• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 tablespoons water
• 1 tablespoon cornstarch
• 3 boned and skinned chicken breast halves (about 1 1/2 pounds), cut into 1/2-by-2-inch strips
• 3 tablespoons peanut oil
• 1 large garlic clove, halved
• 1 1-inch piece of fresh ginger, peeled and halved
• 4 ounces mushrooms, sliced
• 1/2 red bell pepper, seeded and cut into 1/2-inch strips
• 3 green onions, including some tender green tops, sliced
• 1/4 cup cashew halves
• 1 package (6 ounces) Asian noodles, cooked according to package directions and drained

1. In a large bowl, whisk together hoisin sauce, soy sauce, water, and cornstarch.
2. Add chicken, toss to coat, and let stand at room temperature for 10 minutes.
3. In a wok or large skillet over medium-high heat, warm 2 tablespoons oil.
4. When oil is hot, add garlic and ginger and stir-fry until fragrant, stirring constantly, about 30 seconds.
5. Remove garlic and ginger and discard.
6. Remove chicken from marinade with a slotted spoon and add to wok.
7. Reserve marinade.
8. Stir-fry until chicken turns white, 3 to 4 minutes.
9. Transfer to a plate.
10. Add remaining 1 tablespoon oil to the wok.
11. When oil is hot, add mushrooms, bell pepper, and green onions and stir-fry until tender-crisp, about 5 minutes.
12. Return chicken to wok along with the reserved marinade and stir-fry until heated through and sauce is thickened, 2 to 3 minutes.
13. Stir in cashews and serve immediately with noodles.

hoisin sauce, soy sauce, water, cornstarch, chicken, peanut oil, garlic, ginger, mushrooms, red bell pepper, green onions, cashew halves, asian noodles

Taken from www.cookstr.com/recipes/chicken-mushroom-and-cashew-stir-fry (may not work)