3 tablespoons reduced-sodium soy sauce — divided
1 tablespoon reduced-sodium chicken broth
3/4 teaspoon sesame oil — divided
1 pound boneless skinless chicken breasts — cut into 1″ pieces
1 tablespoon cornstarch
1/3 cup reduced-sodium chicken broth
1 tablespoon sugar
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1/2 teaspoon minced fresh ginger root
1/4 teaspoon salt
2 teaspoons canola oil — divided
1 1/2 cups fresh snow peas
2 medium carrots — julienne
1 8 ounce can sliced water chestnuts — drained
1/4 cup unsalted cashews — toasted
2 cups hot cooked rice — optional
In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry or broth and 1/2 teaspoon sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside.
Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts.
Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews.
Serve with rice, if desired.
Serving Size: 4