Oriental Stir-Fry Chicken and Cashews

• 2 tablespoons dry sherry
• 1 egg white
• pinch of salt
• 1 pound chicken breast, cubed
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons canola oil
• 2 green peppers, seeded and cubed
• 1 cup mushrooms, cut in quarters
• 1 clove garlic, finely chopped
• quarter-size piece of ginger, finely chopped
• 4 scallions, thinly sliced
• 1 cup cashews

Make marinade by combining sherry with the egg white and salt; marinate chicken for 2 hours. Combine hoisin and soy sauce with sesame oil and set aside. Coat wok with canola oil and heat. When the oil is very hot, lower the heat slightly and stir-fry peppers for one (1) minute. Add mushrooms, garlic, ginger and scallions, and stir-fry for 30 seconds. Increase the heat, add chicken, and toss well. Pour in the sauce and cook for 1 minute or more to coat and cook chicken thoroughly. Stir in nuts for the last 30 seconds and serve immediately over sticky rice.

Click here to see this month's nut: Cashew