- until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce,
- ginger and reserved marinade until smooth; gradually stir into
- vegetables. Bring to a boil; cook and stir for 1-2 minutes or until
- thickened. Stir in cashews and chicken; heat through. Serve with
- rice. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.