One whole chicken breast, boneless 5 TBS peanut oil (divided)
1 small can sliced water chestnuts Pinch salt
1/2 green Bell pepper, diced 3 TBS Hoisin sauce
4 Chinese dried black mushrooms 1/4 cup cashews
Marinade: 1/4 cup light soy sauce
1/4 cup Sherry wine
1 TBS cornstarch
Cut up chicken into 1-inch pieces and marinate for about 1 hour.
Soak black mushrooms in boiling water for about five minutes to
soften; slice when soft. Heat 2 TBS oil in wok or large frying
pan at medium-high heat. Add peppers, chestnuts and mushrooms.
Stir fry for 2-3 minutes; add salt, stir, and remove from wok.
Add 3 TBS oil to wok and heat. Add chicken and stiry fry until
chicken is cooked through -- about 4 minutes. Return vegetables
to wok, add Hoisin sauce, and stir until everything is coated.
Add cashews, stir, and serve over white or brown rice. Serves 4.
Contributed by: Murray J. Rivette.
Compliment the chef.