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Chicken With Cashews

Cuisine: Chinese
Type: Chicken, Poultry
Courses: Main Course, Starters and appetizers
Serves: 6 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozChicken breasts - (boneless, skinless)
  Cut into 1 in. Pieces
  Salt & pepper - to taste
1/4 teaspoon 1.3mlCornstarch
1 tablespoon 15mlDry sherry
1   Egg
2 cups 474mlOil
1 cup 237mlGreen pepper - cubed (small)
1/2 cup 118mlSliced water chestnuts
  Imperial sauce - (see recipe)
1 teaspoon 5mlHoisin sauce
1/2 cup 118ml- raw cashews - or up to
1 cup 237mlRaw cashews

Recipe Instructions

NOTE: Recipe called for "1-1/4 to 1-1/2 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.



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