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 teaspoon granulated 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.
  3. Remove with a slotted spoon; set aside.
  4. Add chicken mixture to skillet or wok; stir-fry for 2 to 3 minutes or until no longer pink.
  5. Stir in hoisin sauce and cashews.
  6. Sprinkle with green onions.
  7. 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.