Thayer in the Kitchen

1 tablespoon oil 2 - 4 cups sweet pepper strips, onion slices, or a combination of the two 1 pound boneless skinless chicken breasts, cut into 1" chunks (I used chicken thighs) 1 cup halved walnuts, whole cashews, or other nuts 3-4 tablespoons hoisin sauce Note:  I might add 1 hot pepper to the mix Heat oil in a large skillet on high heat for one minute.  Add the veggies in a single layer and cook, undisturbed, until they begin to brown.  Stir and cook another minute or two. Add the chicken and stir once or twice.  Cook until the bottom begins to brown.  Cook and stir until the chicken is cooked through.  Lower heat to medium.  Stir in the nuts and the hoisin sauce.  Add 2 tablespoons to 1/4 cup of water.  Cook, stirring until it is bubbly and glazes all the chicken and veggies.  Serve with rice (preferably brown). Adapted from The Minimalist Cooks at Home by Mark Bittman