Cashew Chicken For Four

• 3 tablespoons reduced-sodium soy sauce, divided
• 1 tablespoon sherry or reduced-sodium chicken broth
• 3/4 teaspoon sesame oil, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon cornstarch
• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1/2 teaspoon minced fresh gingerroot
• 1/4 teaspoon salt
• 2 teaspoons canola oil, divided
• 1-1/2 cups fresh snow peas
• 2 medium carrots, julienned
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/4 cup unsalted cashews, toasted
• Hot cooked rice, optional

1. In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry or broth and 1/2 teaspoon sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
2. In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside.
3. Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
4. In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts.
5. Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews. Serve with rice if desired.

soy sauce, sherry, sesame oil, chicken breasts, cornstarch, chicken broth, sugar, rice vinegar, hoisin sauce, fresh gingerroot, salt, canola oil, snow peas, carrots, water chestnuts, unsalted cashews, rice

Taken from www.tasteofhome.com/recipes/cashew-chicken-for-four/ (may not work)