Chicken With Hoisin Sauce

• 2 whole chicken breasts
• 1 medium green pepper, cut in pieces
• 1/4 lb. mushrooms, cut in cubes
• 6 water chestnuts, cut in cubes
• 1/2 c. roasted cashews or almonds
• 1 Tbsp. cornstarch
• 1 Tbsp. dry sherry
• 1 Tbsp. soy sauce
• 1/4 c. oil
• 2 Tbsp. hoisin sauce

1. Cut chicken into 1/2-inch strips and then 1/2-inch squares. Place in bowl with cornstarch and toss.
2. Pour in sherry, soy and toss.
3. Heat wok; pour in 1 tablespoon oil and stir-fry peppers, water chestnuts, mushrooms and salt for 2 to 3 minutes.
4. Remove, set aside and add remaining 3 tablespoons oil and stir-fry chicken.
5. Add hoisin sauce and stir well with chicken.
6. Add vegetables back in and cook 1 minute.
7. Add nuts and stir to heat through.
8. Serve hot.

chicken breasts, green pepper, mushrooms, water chestnuts, cashews, cornstarch, sherry, soy sauce, oil, hoisin sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322167 (may not work)