Recipe - Chicken With Cashews

1 One fourth (up to)
1 One half pound Boned; skinned chicken
breasts
Cut into 1" pieces
Salt & pepper to taste
One fourth teaspoon Cornstarch
1 tablespoon Dry sherry
1 Egg
2 cup Oil
1 small Green pepper; cubed
One half cup Sliced water chestnuts

IMPERIAL SAUCE
1 teaspoon Hoisin sauce
One half (up to)
1 cup 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 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.

MING'S

YORK ROAD; BALTIMORE

WINE: WANFU

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.