Title: Chicken with Cashews
Categories: Poultry
Yield: 6 Servings

1 1/4 -(up to)
1 1/2 lb Boned; skinned chicken
-breasts
Cut into 1" pieces
Salt & pepper to taste
1/4 ts Cornstarch
1 tb Dry sherry
1 Egg
2 c Oil
1 sm Green pepper; cubed
1/2 c Sliced water chestnuts

-------------------------------IMPERIAL SAUCE-------------------------------
1 ts Hoisin sauce
1/2 -(up to)
1 c Raw cashews

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 chestnuts, 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.

MING'S

YORK ROAD; BALTIMORE

WINE: WAN-FU

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.