This recipe for Stir-Fried Chicken with Cashews, by Ellen Baker, is from The Baker Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
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2 whole chicken breasts 1 T. Cornstarch 1 T. Sherry 1 T Soy Sauce 2 T. hoisen sauce 1 small can cashews
Cut up chicken into bite size pieces. Sprinkle with cornstarch Toss to coat lightly and evenly Pour in wine and soy sauce. Toss again. Heat oil in wok and cook chicken quickly in hot oil, stirring constantly. Add hoisen and cashews.
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