chicken & cashews
- Categories
- Asian
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Chicken Breast ;boneless |
| CUT INTO 1-IN.PIECES | |
| SALT & PEPPER TO TASTE | |
| ¼ teaspoon | CORNSTARCH |
| 1 tablespoon | DRY SHERRY |
| EGG | |
| 2 cups | OIL |
| GREEN PEPPER,CUBED | |
| IMPERIAL SAUCE: | |
| Hosin Sauce | |
| 1 cup | Cashews raw |
| 1 cup | Water Chestnuts;sliced |
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.
Similar recipes
- Asian beef
- Asian pasta
- Cashew chicken
- Cashew cookies
- Cashew crunch
- Cashew dipping sauce
- Cashew ginger chicken
- Cashew pasta
- Cashew rice
- Cashew shrimp
- Cheesecake ( cashew pecan )
- Chicken & cashew nuts
- Chicken and cashews
- Chicken with cashews
- Chinese beef with cashews
- Chinese cashew chicken
- Curried cashews
- Garlic cashews
- Tofu, cashews, and vegetables
- Tofu~ cashews~ & vegetables
Random recipe of the day
Follow us
