Ingredients:
4 chicken breasts, skinned, boned, and cut into 1/2 inch pieces
1/4 cup sherry
2 TBSP corn starch
1 tsp salt
1/2 tsp sugar
4 TBSP peanut or vegetable oil
1 cup sliced mushrooms
1 can (8 oz) water chestnuts (drained and sliced)
1 green bell pepper, seeded and chopped
1/2 cup salted, roasted cashews (or peanuts)
1/3 cup hoisin sauce
Directions:
*In bowl, mix chicken, sherry, corn starch, salt and sugar; set aside
*In wok (or large non-stick skillet) add 1 TBSP of oil
*When hot, stir in mushrooms and green bell pepper - stir fry 2-3 minutes or until tender crisp, then set aside
*Add remaining 3 TBSP of oil to work (skillet)
*Stir in chicken mixture and stir fry until chicken turns white
*Stir in mushroom mixture, cashews, and Hoisin sauce
*Stir fry about 2 minutes
*Serve immediately over hot white rice
Serves: 4
Submitted by: DeAnne Anderson
Personal notes: Patrick and I DESPISE water chestnuts so I always leave these out --- but they are good for an extra crunch if you do like them!
No comments:
Post a Comment