Recipe - Chicken With Cashew Nuts In Brown Sauce

Three fourths pound Boneless skinless chicken
breast; cut into 1/2inch
cubes
One half cup Toasted unsalted cashews
1 small Green pepper; minced
1 cn (small) water chestnuts;
cut or sliced up

MARINADE
1 teaspoon Soy sauce
1 teaspoon Cornstarch
1 tablespoon Water

SAUCE
One fourth cup Hoisin sauce
1 tablespoon Dry sherry or rice wine
2 tablespoon Water
2 tablespoon Soy sauce
2 teaspoon Cornstarch

In bowl, combine marinade ingredients, add chicken, stir and set aside for
30 minutes. Mix together sauce ingredients. Spray wok with nonstick cooking
spray and place over mediumhigh heat. Add chicken and stir to separate the
meat. When cooked, remove to dish. Clean wok and spray nonstick cooking
spray to coat. Heat and add green pepper and water chestnuts. Stir fry;
if ingredients appear dry, sprinkle with 1 tablespoon water. Add sauce and
return chicken. Stirfry until everything is thoroughly mixed. Sprinkle
with cashews just before serving. Serve over steamed rice.

Originally posted to rec.food.recipes by Robin Cowdrey
robinc@cronus.oanet.com on 9 Nov 1997 10:27:24 0700

Recipe by: Canadian Living Magazine

Posted to recipeludigest Volume 01 Number 297 by RecipeLu
recipelu@geocities.com on Nov 24, 1997