Title: Chicken & Cashews
Categories: Oriental
Yield: 6 Servings
| 1 1/2 | lb | Chicken Breast ;boneless |
| | | CUT INTO 1-IN.PIECES |
| | | SALT & PEPPER TO TASTE |
| 1/4 | ts | CORNSTARCH |
| 1 | tb | DRY SHERRY |
| | | EGG |
| 2 | c | OIL |
| | | GREEN PEPPER,CUBED |
| | | IMPERIAL SAUCE: |
| | | Hosin Sauce |
| 1 | c | Cashews raw |
| 1 | c | Water Chestnuts;sliced |
Marinate chicken breasts 30 min. in salt, pepper, cornstarch,sherry & egg.
Heat wok hot & dry. Add oil. When it's just beginning to smoke, add
chicken,green pepper & water chest- nuts, stirring 1-2 min. Drain through
colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok &
add Imperial Sauce & hoisin sauce. Cook 1-2 min. or until thickened
slightly. Add nuts,chicken & vegetables, stirring everything together until
well coated w/ sauce. Serve. Note: Hoisin sauce is pre-packaged, found in
Chinese specialty stores. Made from soybeans, flour,sugar,garlic & chili
peppers, it is reddish-brown in color & is creamy & sweet. If it's too
thick to spread, thin w/ some sesame oil.