Hoisin Chicken

3 or 4 black mushrooms
6 water chestnuts, diced
1 or 2 whole chicken breasts
1/2 c. bamboo shoots, diced
2 T. sherry
1 med. green pepper, diced
2 tsp. cornstarch
1 tsp. sugar
3 T. oil
2 T. Hoisin sauce

Soak mushrooms at least 30 minutes. Rinse, drain and dice. Skin and bone chicken breasts. Cut into large dice. Mix chicken with sherry and cornstarch. Heat oil in skillet over high flame; stir-fry chicken about three minutes until meat whitens. DO NOT BROWN. Add vegetables; mix and stir-fry thoroughly. Add sugar and Hoisin sauce; mix thoroughly. You may also stir in 1/3 cup slivered blanched almonds.