10 oz. skinned and boned chicken breasts, cubed
1 1/2 tsp. cornstarch
1 tbsp. dry sherry
1 1/2 tsp. soy sauce
1 tbsp. peanut or vegetable oil, divided
1/2 c. sliced onion
1 oz. roasted cashews
1/4 c. red bell pepper strips
1/4 c. sliced mushrooms
1/2 sm. garlic clove, minced
3 oz. drained canned water chestnuts, whole or sliced (reserve 1/4 c. liquid)
1 1/2 tsp. Hoisin sauce
1 tbsp. thinly sliced scallion (green onion)

In 1-quart bowl (not aluminum) sprinkle chicken with cornstarch, tossing to coat; add sherry and soy sauce and stir to combine. Let mixture marinate for 15 minutes.

In 8 or 9-inch nonstick skillet, heat 1 1/2 teaspoon oil; using a slotted spoon, transfer several chicken cubes to skillet, allowing marinade that adheres to chicken to drip into bowl. Cook chicken, stirring quickly and frequently, until browned. Remove from skillet and repeat with remaining chicken, reserving marinade left in bowl.

In same skillet heat remaining oil; add onion and cashews and stir-fry until onion is translucent. Add pepper, mushrooms and garlic; stir-fry for 1 minute. Return chicken to skillet; add water chestnuts, reserved liquid, Hoisin sauce, and reserved marinade and stir until combined. Cover and cook until chicken is cooked through and sauce thickens, 1 or 2 minutes. Serve sprinkled with scallion. Makes 2 servings.

Per serving; 375 cal., 37 g. protein, 16 g. fat, 19 g. carbohydrate, 33 mg. calcium, 460 mg. sodium, 82 mg. cholesterol.