Chicken W/ Cashews B1

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Title: CHICKEN W/ CASHEWS B1
Categories: Poultry
Yield: 6 Servings

1 1/4 TO 1-1/2 lb BONED,SKINNED
-CHICKEN BREASTS, CUT INTO
-1 IN.PIECES
SALT & PEPPER TO TASTE
1/4 ts CORNSTARCH
1 tb DRY SHERRY
1 EGG
2 c OIL
1 sm GREEN PEPPER,CUBED
1/2 c SLICED WATER CHESTNUTS
IMPERIAL SAUCE:
1 ts HOISIN SAUCE
1/2 TO 1 c RAW CASHEWS

Marinate chicken breasts 30 min. in salt, pep-
per,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.
Temperature(s): HOT Effort: AVERAGE Time: 00:50
Source: MING'S Comments: YORK ROAD; BALTIMORE
Comments: WINE: WAN-FU

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