10 oz. skinned and boned chicken breast, cubed
1 1/2 tsp. cornstarch
1 tbsp. dry sherry
1 1/2 tbsp. reduced sodium soy sauce
1 tbsp. vegetable oil
1/2 c. sliced onion
2 oz. shelled 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, sliced (reserve 1/2 c. liquid)
1 1/2 tsp. hoisin sauce

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 15 minutes.

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

In same skillet heat remaining oil; add onion, cashews and stir-fry until onion is translucent. Add peppers, mushrooms and garlic; stir- fry 1 minute. Return chicken to skillet; add chestnuts, reserved liquid and marinade and hoisin sauce. Stir until combined. Cover and cook 1 to 2 minutes until chicken is cooked through and sauce thickens. Serve over rice.

Can be omitted (use 1/4 cup reserved liquid instead).