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Stir-Fried Chicken and Cashews

As easy as it is delicious, this spunky stir-fry gets its full flavor from soy sauce, sherry, and hoisin sauce.


  • 1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1/2 teaspoons sugar (optional)
  • 1 cup raw cashews or roasted cashews
  • 2 tablespoons cooking oil
  • 1 tablespoon hoisin sauce
  • 1/3 cup sliced green onions
  • Hot cooked rice


  1. In a medium bowl, combine the chicken, soy sauce, sherry, and, if desired, sugar. Set aside.
  2. Meanwhile, in a large skillet or wok, cook cashews in hot oil over medium-high heat for 1 to 2 minutes or until browned, stirring constantly. Remove with a slotted spoon; set aside.
  3. Add chicken mixture to skillet or wok; stir-fry for 2 to 3 minutes or until no longer pink. Stir in hoisin sauce and cashews.
  4. Sprinkle with green onions.
  5. Serve with rice.

Yield: 4 servings

Per serving: 504 cal., 25 g total fat (5 g sat. fat), 66 mg chol., 571 mg sodium, 36 g carbo., 2 g fiber, and 35 g pro.

Dietary exchanges: 2 1/2 starch, 4 very lean meat, 3 1/2 fat

Posted by Darlene at Recipe Goldmine 4/1/02 11:03:51 am.

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