Stir-Fry Cashew Chicken with Hoisin Sauce

Stir-Fry Cashew Chicken With Hoisin Sauce

3 pounds boneless skinless chicken breast

3 peppers

2 stalks celery

1/2 onion

2 cups unsalted cashews

3 - 4 tbls. oil

• Preheat the oven to 350 degrees
• Cut the chicken into 2" pieces that are about 1/4 to 1/2 inch thick. Place it on  a foil covered baking dish and bake in a 350 degree oven for 10 minutes.

• Dice the peppers into 1" pieces.
• Dice the celery into 1/2" pieces.
• Dice the onion into 1/2" pieces.

Stir Fry Marinade

 6 TBL. Cooking Sherry

3 TBL. Soy Sauce

1 TSP. Granulated Garlic

1 TSP. Minced Ginger

2 TSP. Rice Vinegar

• Mix all of the marinade ingredients together in a baking dish.
• Place the cooked chicken pieces in the marinade and let it sit for at least 10 minutes.

Stir Fry Sauce

 3 TBL. Hoisin Sauce

3 TSP. Soy Sauce

2 TSP. Sesame Oil

2 tsp. corn starch

Pepper to taste

¾ cup cold water

• Dissolve the corn starch in the cold water.
• Combine all of the ingredients and set aside.

It's Time To Stir-fry

• Heat your wok over a gas burner on high preferably using a wok ring. When the wok is hot add 2 tablespoons oil and swirl the pan to coat it.
• Drain the chicken and add it to the wok and stir-fry for 2 minutes.
• Add the cashews and stir-fry for 1 minute.
• Add all of the vegetables to the chicken in the wok along with an additional 1 or 2 tablespoons of oil. Stir-fry for about 2 minutes.
• Pour the sauce into the wok. Stir Fry for 2 - 5 minutes. You need the sauce to thicken.
• Season to taste with salt.
• Serve the Chicken Stir-fry over rice.