Recipe - Chicken And Cashews

1 One half pound Chicken Breast ;boneless
CUT INTO 1IN.PIECES
SALT & PEPPER TO TASTE
One fourth teaspoon CORNSTARCH
1 tablespoon DRY SHERRY
EGG
2 cup OIL
GREEN PEPPER,CUBED
IMPERIAL SAUCE:
Hosin Sauce
1 cup Cashews raw
1 cup Water Chestnuts; cut or sliced up

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 12 min. Drain through
colander or sieve, reserving 23 tbs. oil. Return the reserved oil to wok &
add Imperial Sauce & hoisin sauce. Cook 12 min. or until thickened
slightly. Add nuts,chicken & vegetables, stirring everything together until
well coated w/ sauce. Serve. Note: Hoisin sauce is prepackaged, found in
Chinese specialty stores. Made from soybeans, flour,sugar,garlic & chili
peppers, it is reddishbrown in color & is creamy & sweet. If it's too
thick to spread, thin w/ some sesame oil.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini