Instructions
Cut the chicken into bite size pieces into a bowl.
Add the rice wine, cornstarch and soy sauce and mix the ingredients well to coat the chicken pieces evenly.
Preheat a wok or stirfry pan over medium-high heat.
Add 2 tablespoons vegetable oil and swirl the pan to coat the bottom and sides.
Add the water chestnuts, mushrooms and bell pepper pieces and stirfry for .
Sprinkle with the salt, toss, dish out and set aside.
Reheat the pan and add the remaining 2 tablespoons vegetable oil.
Add the chicken and stirfry for or until all the pieces are white and there are no traces of pink.
Add the hoisin sauce and mix it in thoroughly.
Return the vegetables to the pan and toss the ingredients to distribute them evenly.
Add the nuts and toss the ingredients.
Dish out and serve.