Hoisin Cashew Chicken - The Culinary Cellar

Step 1

Very Important! All ingredients need to be prepared as directed and set aside in order of use. The dish has to go together very quickly.

Step 2

For chicken: Cut chicken breasts into ½-inch cubes and place in a medium mixing bowl. Add sherry and peanut oil and toss to coat chicken. Sprinkle in cornstarch and toss again; set aside.

Step 3

For vegetables: Cut the bell pepper into 1-inch cubes. Place in a small bowl along with the sliced mushrooms and water chestnuts; set aside.

Step 4

For toasting cashews: Heat the peanut oil in a wok until hot. Add cashews and stir quickly until golden brown. Remove with a slotted spoon and set aside to drain on paper towels.

Step 5

For Sauce: (sauce should already be prepared and set aside. In a small bowl or measuring cup stir together all sauce ingredients - hoisin, soy, sugar, and pepper). After removing cashews from wok, add coated chicken to hot oil left in wok. Stir-fry quickly for 2-1/2 to 3 minutes. Add prepared vegetables and stir another 2 minutes. Stir in the prepared sauce and stir to coat chicken and vegetables, about another minute.

Step 6

To Finish: Add chicken broth and stir quickly until it boils. Add the cornstarch mixture and stir until thickened. Serve immediately over the hot cooked rice. Serves 2, but can be doubled or tripled to serve more.