Recipe: Chicken with Cashew Nuts In Brown Sauce

Chicken with Cashew Nuts In Brown Sauce
rec.food.recipes/Robin Cowdrey/1997
Source: Canadian Living Magazine

3/4 lb boneless skinless chicken breast; cut into 1/2-inch cubes
1/2 cup toasted unsalted cashews
1 each small green pepper; diced
1 each small can water chestnuts; sliced
-----MARINADE-----
1 teaspoon soy sauce
1 teaspoon cornstarch
1 tablespoon water
-----SAUCE-----
1/4 cup hoisin sauce
1 tablespoon dry sherry or rice wine
2 tablespoons water
2 tablespoon soy sauce
2 teaspoons 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 medium-high 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. Stir-fry until everything is thoroughly mixed. Sprinkle with cashews just before serving. Serve over steamed rice.