Chicken
1 lb. boneless chicken breasts
1/2 cup oil
1/2 cup raw cashews
2 sm. green pepper diced
6 whole water chestnuts quartered
6 dried chilies
Marinade:
1 teaspoon light soy sauce
1/2 teaspoon dark soy sauce
1/4 teaspoon salt
2 teaspoons cornstarch
2 tablespoons water
Sauce:
2 tablespoons hoisin sauce
1 teaspoon dry sherry
2 teaspoons granulated sugar
1 tablespoon water
1/4 teaspoon salt
1/2 teaspoon dark soy sauce
Cut chicken into 1/2-inch cubes. In bowl, combine Marinade ingredients; add chicken, stir and set aside for 30 minutes.
Sauce: Mix together ingredients and set aside.
Heat oil in wok over medium-high heat until hot. Add cashews and cook over medium heat until golden; remove and set aside. turn heat to high and add chicken. Stir quickly to separate the meat. when cooked, remove with slotted spoon to strainer and drain well. Cook green pepper and water chestnuts in same oil for 1 minute. Remove and let drain.
Pour off all but 1 tbsp oil from wok. Heat oil again until hot. Add Sauce and return vegetables and chicken. Stir briskly until everything is thoroughly mixed. Sprinkle with cashews just before serving. Makes 4 - 6 servings.