I N G R E D I E N T S
MARINADE
1 tsp Soy sauce
1 tsp Corn starch
1 Tbs Water
3/4 lb Boneless chicken, chopped
into bite-size portions
1+1 Tbs Peanut oil
1 Small green pepper, diced
6 Water chestnuts, sliced
SAUCE
2 Tbs Soy sauce
2 Tbs Water
2 tsp Corn starch
1 Tbs Rice wine
1/4 cup Hoisin sauce
1/2 cup Unsalted, roasted cashews
D I R E C T I O N S
Combine the first measures of soy sauce, corn starch, and water together. Add the chicken. Stir to cover. Set aside to marinate for 30 minutes.
Mix together the next meaures of soy sauce, water, corn starch with the rice wine and hoisin sauce, and thoroughly mix. Set aside.
Heat 1 Tbs peanut oil in a hot wok until almost smoking. Drain the chicken from the marinade and add to the wok. Stir-fry until browned and cooked through. Remove to a paper towel-covered plate and drain.
Add 1 Tbs peanut oil again to the wok and heat until almost smoking. Stir-fry the diced green pepper and sliced water chestnuts for 3 minutes. Return the chicken to the wok. Stir-fry until everything is thoroughly mixed. Mix the sauce ingredients together in a small bowl or measuring cup, then pour the combined sauce into the wok. Stir-fry for a couple more minutes.
Sprinkle with cashews just before serving with steamed white rice.
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