Instructions:

Stir-Fried Chicken and Cashews

As easy as it is delicious, this spunky stir-fry gets its full flavor from soy sauce, sherry, and hoisin sauce.

1 pound skinless boneless chicken breast halves,
    cut into 1/2-inch pieces
2 tablespoons soy sauce
1 tablespoon dry sherry
1/2 teaspoon granulated sugar (optional)
1 cup raw cashews or roasted cashews
2 tablespoons cooking oil
1 tablespoon hoisin sauce
1/3 cup sliced green onions
Hot cooked rice

In a medium bowl, combine the chicken, soy sauce, sherry, and, if desired, sugar. Set aside.

Meanwhile, in a large skillet or wok, cook cashews in hot oil over medium-high heat for 1 to 2 minutes or until browned, stirring constantly. Remove with a slotted spoon; set aside. Add chicken mixture to skillet or wok; stir-fry for 2 to 3 minutes or until no longer pink. Stir in hoisin sauce and cashews. Sprinkle with green onions.

Serve with rice.

Makes 4 servings.

Per serving: 504 cal., 25 g total fat (5 g sat. fat), 66 mg chol., 571 mg sodium, 36 g carbo., 2 g fiber, and 35 g pro. Dietary exchanges: 2-1/2 starch, 4 very-lean meat, 3-1/2 fat