2 whole medium chicken breasts, skinned, boned and cut in 1/2-inch cubes
2 Tbsp. soy sauce
1 Tbsp. plus 1/2 tsp. dry sherry
1 c. raw cashew nuts
2 Tbsp. cooking oil
1 Tbsp. hoisin sauce
sliced green onion (optional)
hot cooked rice

In medium bowl, combine chicken, soy sauce and sherry; set aside. In a 12-inch skillet or wok, stir-fry cashews in hot oil over high heat for 1 to 2 minutes or until browned. Lift out with a slotted spoon and set aside. Add the chicken mixture to the skillet. Stir-fry over high heat for 2 to 3 minutes or until just done. Stir in hoisin sauce and cashews. If desired, sprinkle with sliced green onion. Serve at once with hot cooked rice. Makes 4 or 5 servings.