A quick weeknight dinner that tastes just like take-out without all the calories and sodium.
In a large bowl, combine chicken pieces with 2 Tablespoons soy sauce, cornstarch, sherry and sesame oil. Heat oil in a large skillet or wok. Add chicken and cook until no longer translucent-about 4-5 minutes.
While chicken is cooking, in a small bowl, mix together hoisin, water, remaining tablespoons soy sauce.
To the chicken, add celery, scallions, garlic, ginger, cashews and red pepper flakes. Cook until peppers and celery soften, about 3 minutes.
Add hoisin mixture, bring to a boil and cook until chicken is cooked through and sauce is thickened.
Serve over steamed rice
For more crunch add water chestnuts