Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon dry sherry
• 1 pound boneless skinless chicken breast, cut in strips
• 3 tablespoons dark soy sauce
• 3 tablespoons hoisin sauce
• 1-½ teaspoon sugar
• 3 tablespoons water
• ¼ cup peanut oil
• 3 garlic cloves, minced
• 2 tablespoons ginger root, minced
• ½ yellow onion, thinly sliced
• 2 large carrots, julienned
• ¼ cup cashews, dry-roasted
• 1 teaspoon sesame seed oil
• jasmine rice, for accompaniment

Method

Steam 1-1/2 cups jasmine rice.

Place the chicken strips in a bowl with the cornstarch and sherry. Stir together until well mixed and set aside.

Combine the soy sauce, hoisin sauce, sugar, and water in a small bowl and stir until smooth. Set aside.

Pour the peanut oil into a wok and place the pan over medium-high heat. Add ginger, garlic, and onion; stir quickly so that the garlic doesn't burn.

After a minute, when the onion starts to soften, throw in the carrot strips and stir for a few minutes.

Stir up the chicken mixture and add it to the wok. Continue stirring until the chicken is nearly done, about two minutes.

Reduce the heat to medium and stir in the soy sauce mixture. Continue stirring until the ingredients are well blended. Add the cashews and stir another 30 seconds or so.

Drizzle with sesame seed oil and give a couple of big turns with a spatula. Serve immediately over steamed jasmine rice.