Chicken In Black Bean Sauce

Ingredients

1 tsp cornstarch
4 tsp light soy sauce
1 piece ginger (1-inch), finely chopped
1 clove garlic, crushed
12 oz skinned, boned chicken breasts
1 green bell pepper, seeded
8 canned water chestnuts, drained
4 scallions
2 tbsp vegetable oil
1/2 c cashewnuts
5 tbsp dry sherry
3/4 c bottled black bean sauce

Method

In a bowl, mix together cornstarch, soy sauce, ginger and garlic. Slice chicken into thin strips. Coat chicken strips in cornstarch mixture and let stand 10 minutes.

Dice green pepper. Cut water chestnuts in half. Slice scallions into 1-inch pieces. Set aside.

In a wok or large skillet, heat oil. Add chicken and stir-fry 2 minutes. Add bell pepper, scallions and water chestnuts and stir-fry 1 minute longer. Add cashews, sherry and black bean sauce. Stir-fry until sauce thickens.

Serve immediately with noodles or rice.

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