Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1¼ \N | TO 1-1/2 lb BONED,SKINNED CHICKEN BREASTS, CUT INTO 1 IN.PIECES |
| \N \N | SALT & PEPPER TO TASTE |
| ¼ teaspoon | CORNSTARCH |
| 1 tablespoon | DRY SHERRY |
| 1 \N | EGG |
| 2 cups | OIL |
| 1 small | GREEN PEPPER,CUBED |
| ½ cup | SLICED WATER CHESTNUTS |
| 1 teaspoon | HOISIN SAUCE |
| ½ \N | TO 1 c RAW CASHEWS |
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