Chicken with cashews
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | TO 1-1/2 lb BONED,SKINNED CHICKEN BREASTS, 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 |
| 1 | teaspoon | HOISIN SAUCE |
| ½ | TO 1 c RAW CASHEWS | |
Directions
IMPERIAL SAUCE:
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