Cashew Chicken

• 10 oz. skinned and boned chicken breasts, cubed
• 1 1/2 tsp. cornstarch
• 1 Tbsp. dry sherry
• 1 1/2 tsp. reduced-sodium soy sauce
• 1 Tbsp. peanut or vegetable oil, divided
• 1/2 c. sliced onions
• 1 oz. shelled roasted cashews
• 1/4 c. each: red bell pepper strips and sliced mushrooms
• 1/2 small garlic clove, minced
• 3 oz. drained canned water chestnuts (whole or sliced; reserve 1/4 c. liquid)
• 1 1/2 tsp. hoisin sauce
• 1 Tbsp. thinly sliced scallion (green onion)

1. In 1-quart bowl (not aluminum), sprinkle chicken with cornstarch, tossing to coat.
2. Add sherry and soy sauce and stir to combine.
3. Let mixture marinate for 15 minutes.
4. In 8 or 9-inch nonstick skillet, heat 1 1/2 teaspoons oil.
5. Using a slotted spoon, transfer several chicken cubes to skillet, allowing marinade that adheres to chicken to drip into bowl.
6. Cook chicken, stirring quickly and frequently until browned.
7. Remove from skillet and repeat with remaining chicken, reserving marinade left in bowl.
8. In same skillet, heat remaining oil; add onion and cashews and stir-fry until onion is translucent.
9. Add pepper, mushrooms and garlic; stir-fry one minute.
10. Return chicken to skillet; add water chestnuts, reserved liquid, hoisin sauce and reserved marinade and stir until combined.
11. Cover and cook until chicken is cooked through and sauce thickens, 1 to 2 minutes. Serve sprinkled with scallion.

chicken breasts, cornstarch, sherry, soy sauce, peanut, onions, cashews, red bell pepper, garlic, water chestnuts, hoisin sauce, scallion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=547510 (may not work)