I have memories of this chicken from growing up…this was definitely a staple in my house and it was a good one…a night we enjoyed. Some others, not so much, like calf’s liver with onions- gross and mushy, and blue fish…much too fishy for a kid. Sorry mom, you definitely had a few unappetizing moments in your cooking career.
So Saturday night we enjoyed this once again and I will continue to make it for my family from here on out.
Chicken with Hoisin
- 2 lbs skinless chicken breast diced
- 1/2 T cornstarch
- 1 T water
- 3 T soy sauce
- 3 T cooking sherry
- canola oil
- 1 green pepper cut in 1″ pieces
- 1 can sliced water chestnuts
- 8 sliced mushrooms
- 1/4 cup or more of Hoisin sauce
Combine cornstarch, water, sherry, and soy. Marinate chicken in it for 1-3 hours…or all day.
Heat a wok with 2-3 T canola oil until hot, add chicken and stir fry until cooked through. Remove chicken to a plate.
Heat another 2 T in wok, add vegetables (pepper, water chestnuts, mushrooms) and saute for about 5 minutes until cooked.
Add chicken back into wok with veggies, add hoisin sauce and cashews.
Serve over white rice.