Oriental Chicken with Cashew Nuts

• 4 each chicken breast halves, boneless, skinless
• 1 can water chestnuts sliced
• 1/2 pound mushrooms
• 1/2 cup cashew nuts
• 3 tablespoons sherry
• 3 teaspoons cornstarch
• 1 can chicken broth
• 1 tablespoon hoisin sauce
• 3 packages ramen noodles
• 3 tablespoons vegetable oil
• 1 dash soy sauce, tamari

1. Cut chicken into 1 inch cubes.
2. Marinate in sherry, 1 teaspoon cornstarch and dash of soy for 30 minutes.
3. Heat oil in wok or large frypan.
4. Add chicken (drained, save marinade) and stir-fry until cooked.
5. Remove from pan and stir-fry mushrooms.
6. Add most of broth to pan, saving enough to dissolve remaining cornstarch.
7. Add hoisin sauce gradually, tasting to avoid making it too strong.
8. Add more if desired.
9. Add cornstarch and broth; cook and stir until done, adding water chestnuts.
10. Cook Ramen noodles, but use only 2 of the 3 flavor packages.
11. At the last moment, add cashews just to heat and serve mixture over noodles.
12. You can also add snow peas or other Chinese vegetables or use peanuts or walnuts.

chicken breast halves, water, mushrooms, cashew nuts, sherry, cornstarch, chicken broth, hoisin sauce, ramen noodles, vegetable oil, soy sauce

Taken from recipeland.com/recipe/v/oriental-chicken-cashew-nuts-39170 (may not work)