Hoisin Chicken

Source: Farberware Cookbooks

Hoisin sauce is very flavorful!

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Serves: 4
Prep Time: 8 minutes
Cook Time: 10 minutes

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4 boneless skinless chicken breasts, cut in 1/2-inch pieces
1/4 cup sherry
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon sugar
4 tablespoons Crisco® Vegetable Oil, or peanut oil
1 cup sliced mushrooms
1 can (8 oz.) water chestnuts, drained and sliced
1 green pepper, seeded and chopped
1/2 cup salted peanuts, or salted roasted cashews
1/3 cup hoisin sauce
1 tomato, cut into wedges

In 2-quart Farberware® Mixing Bowl, mix chicken, sherry, corn starch, salt and sugar; set aside. In Farberware® Electric wok add 1 tablespoon of the oil. Set heat control dial at 350°F. When light goes out, stir in mushrooms, water chestnuts and green pepper. Stir-fry 2 to 3 minutes or until tender crisp; remove to 1-quart Farberware® Mixing Bowl. Add remaining 3 tablespoons of the oil to wok. Stir in chicken mixture and stir-fry until chicken turns white. Stir in mushroom mixture, cashews and Hoisin sauce. Stir-fry until mixture reaches serving temperature, 1 to 2 minutes. Garnish with tomato wedges. Serve immediately.

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