Chicken With Cashews - 1

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Boned - skinned, up to 1-1/2
		Breasts - cut into
		- 1 in.Pieces
		Salt & pepper to taste
1/4 teaspoon	1.3ml	Cornstarch
1 tablespoon	15ml	Dry sherry
1		Egg
2 cups	474ml	Oil
1 cup	237ml	Green pepper - cubed (small)
1/2 cup	118ml	Sliced water chestnuts
		Imperial Sauce
1 teaspoon	5ml	Hoisin sauce
1/2 cup	118ml	Raw cashews - up to 1

Recipe Instructions

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.

Source:
Cooking Light, May 1995, page 86

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