For the Chicken you could use pork tenderloin. Or dark meat chicken, or tender veal;

For vegetables: Broccoli, asparagus, beans, snow or sugar peas, red bell pepper, bamboo shoots. Pay attention to the colors carrots and green peppers with the white chicken looks nice, red bell peppers with asparagus ditto, etc.

For chili paste: any source of heat, habanero or other chilies, Tabasco sauce

For Cashews: blanched almonds work pretty well, peanuts OK, walnuts OK, pecans no,

Peanut oil – substitute vegetable oil including light (refined) olive oil, do not use extra-virgin olive oil or butter

For the sesame oil, Hoisin sauce, ginger, onion, scallions, and soy sauce there are no real substitutes.

This recipe can be done in four steps. You may pause after step 1, 2 or 3. When you begin step 4 it is show time and you need to complete and serve. Step 4 will take less than 10 minutes.

We will marinate the cut-up chicken in the sherry, soy sauce and pepper for 30 minutes (Up to 2 hours). Usually between 30 and 60 minutes is fine. This is for flavor not to tenderize.

This is a good time to prepare the batter of 1 T cornstarch and 2 T sesame oil, whisk well to combine and set aside. We will use this batter in step three.

Heat a wok with a little peanut oil to medium and brown the raw cashews. Don’t burn them. When brown all over remove to paper towel and use the pinch of salt to season. If you are using already roasted cashews this step is already done. Don’t use any cashews with flavor coatings and try to use unsalted.

Heat 1 to 2 T of oil in the wok. It’s ready when you see slight wisp of smoke.

Move the chicken from the marinate to the batter. This is a thin batter. Coat well and add the chicken in one layer with little touching. It may take two or more rounds, add oil as necessary but you are not frying you are sautéing. Leave the chicken in its original position (side) until nicely browned then turn once and brown the other side. When done remove to a plate. DON’T OVERCOOK. Judge by feel or cut a piece in half if necessary.

Have your mise-en-place ready:

Heat wok with 2 T oil. When you see the first faint wisp of smoke wok is ready, add carrots followed in a minute or so with the onion and ginger. Cook for a couple of minutes then add bell pepper, water chestnuts, Hoisin and chili paste. Stir to bring everything together– add the chicken stock. Return the chicken and any juices to the wok. When hot add a little of the slurry of cornstarch/water. If necessary. Finish with the scallions and mint, stir to combine and serve.