Chicken and Cashew Stir-fry

Chicken and Cashew Stir-fry

1/2 cup cashews
1 red  pepper
1 lb boneless chicken breasts
3 Tbs peanut oil
4 garlic cloves, finely chopped
2 Tbs Chinese rice wine or dry sherry
3 Tbs. hoisin sauce
2 tsp sesame oil
5-6 scallions, green part onion, cut into 1-inch lengths

Heat wok until hot, add cashews and dry-fry over low to medium heat for 1-2 min, until golden brown.  Remove and set aside.  But the red bell pepper in half and remove the seeds.  Slice into think strips.  Skin the chicken fillet and cut into thin finger-length strips.  Heat the wok again until hot, add the oil and swirl it around.  Add the garlic and let it sizzle in the oil for a few seconds.  Add the bell pepper and chicken and stir-fry for 2 min.  Add the rice wine or sherry and hoisin sauce.  Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed.  Stir in the sesame oil, toasted cashews and scallions. Serve immediately.