2 whole chicken breasts, about 3/4 lb. each
1 tbsp. cornstarch
1 tbsp. Chinese rice wine or pale dry sherry
1 tbsp. soy sauce
1/4 c. peanut oil
1 med. green pepper, ribbed, seeded & cut in 1/4" cubes
6 water chestnuts, cubed
1/4 lb. fresh mushrooms, cut in cubes
1/2 tsp. salt
2 tbsp. Hoisin sauce (purchase in Chinese or gourmet section)
1/4 c. roasted cashews or almonds (almonds preferred)

Prepare ahead: Bone, skin and slice chicken breasts into 1/2" strips. Cut crosswise to make squares. (Easiest to use deboned chicken.)

Place chicken in bowl and sprinkle with the 1 tablespoon cornstarch. toss to coat lightly. Pour in 1 tablespoon wine and 1 tablespoon soy sauce and toss again.

Put oil, green pepper, chestnuts, mushrooms, salt, hoisin sauce and almonds within easy reach.

To Cook: Over high heat with 1 tablespoon of the oil, add green peppers, water chestnuts, mushrooms and salt. Stir fry briskly for 2 to 3 minutes. Remove vegetables with slotted spoon and place on plate.

Pour 3 tablespoons oil into pan. Heat and add chicken. Cook, stirring until chicken turns white and firm. Add the 2 tablespoons hoisin sauce, stir well. Add chicken and vegetables. Cook 1 minute longer. Drop toasted almonds on top and stir through. Serve immediately over rice or Chinese noodles. Serves 4 to 5.