Chicken with cashews b1

6 servings

Ingredients

Quantity Ingredient
1½ pounds Chicken breasts (boneless, skinless) cut into 1 in. pieces
Salt & pepper; to taste
¼ teaspoon Cornstarch
1 tablespoon Dry sherry
1 Egg
2 cups Oil
1 small Green pepper; cubed
½ cup Sliced water chestnuts
Imperial sauce (see recipe)
1 teaspoon Hoisin sauce raw cashews, or up to
1 cup Raw cashews

Directions

NOTE: Recipe called for "1-¼ to 1-½ lb boneless, skinless chicken breasts".

Marinate chicken breasts 30 minutes in salt, pepper, cornstarch, sherry & egg. Heat wok hot & dry. Add oil. When it's just beginning to smoke, add chicken, green pepper & water chestnuts, stirring 1-2 minutes. Drain through colander or sieve, reserving 2-3 tbs. oil.

Return the reserved oil to wok & add Imperial Sauce & hoisin sauce.

Cook 1-2 minutes or until thickened slightly. Add nuts, chicken & vegetables, stirring everything together until well coated with 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 with some sesame oil.

Temperature(s): HOT Effort: AVERAGE Time: 00:50 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU

Related recipes