Chicken w/ cashews

Yield: 6 Servings

Ingredients:

1 1/4 TO 1-1/2 lb BONED

Instructions:

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