D.D's Club

Chicken with Hoisin Sauce and Cashews

One whole chicken breast, boneless     5 TBS peanut oil (divided)
1 small can sliced water chestnuts        Pinch salt
1/2 green Bell pepper, diced                3 TBS Hoisin sauce
4 Chinese dried black mushrooms        1/4 cup cashews

Marinade:  1/4 cup light soy sauce
1/4 cup Sherry wine
1 TBS cornstarch

Cut up chicken into 1-inch pieces and marinate for about 1 hour.
Soak black mushrooms in boiling water for about five minutes to
soften; slice when soft.  Heat 2 TBS oil in wok or large frying
pan at medium-high heat.  Add peppers, chestnuts and mushrooms.
Stir fry for 2-3 minutes; add salt, stir, and remove from wok.
Add 3 TBS oil to wok and heat. Add chicken and stiry fry until
chicken is cooked through -- about 4 minutes.  Return vegetables
to wok, add Hoisin sauce, and stir until everything is coated.
Add cashews, stir, and serve over white or brown rice.  Serves 4.