• ¾ pound boneless, skinless chicken breasts, cut into ½” cubes
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons dry sherry
  • 1 ½ tablespoons soy sauce
  • 5 tablespoons olive oil, divided
  • 1 green pepper, cut into ½” squares
  • 1 red bell pepper, cut into ½” squares
  • 6 ounces canned sliced water chestnuts
  • ¼ pound fresh sliced mushrooms
  • 1 can baby corn
  • ½ cup snow peas
  • ½ cup sugar snap peas
  • ½ cup bean sprouts
  • 3 tablespoons hoisin sauce
  • ¼ cup cashews
  • 2-3 cups cooked rice
  • Salt to taste


  1. Marinate chicken in mixture of cornstarch, sherry, and soy sauce.
  2. Put two tablespoons of olive oil in wok over medium heat. Add mushrooms, green and red peppers,
  3. bean sprouts, water chestnuts, baby corn, snow peas, sugar snap peas, and salt.
  4. Stir fry two to three minutes. Remove with slotted spoon. Add remaining three tablespoons olive oil and heat over high heat.
  5. Add chicken and stir fry for two to three minutes, until chicken turns white. Stir in hoisin sauce.
  6. Return cooked vegetables to wok and stir fry two minutes more.
  7. Add cashews, stir to heat through for one to two minutes. Serve over rice.

Makes: Six servings
Total Time: 20 to 30 minutes




Chef: Reneé Votel
Family: Husband of 25 years – Jim; Daughters – Sarah (24), Emily (22), Hannah (15)
Community: Rancho Peñasquitos
Interests: Cooking, traveling, volunteering at school
Favorite Local Activity: American Cancer Society Relay for Life
About the Recipe: This recipe is colorful, delicious, easy to make, and my family loves it!
About the Chef: I’m a stay-at-home mom and have been a PQ resident for 23 years. I like to read and want to learn how to sew.

Get Published! Submit a recipe at