Chicken With Cashews - 2

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chicken breasts - (boneless, skinless)
		Cut into 1 in. Pieces
		Salt and pepper - to taste
1/4 teaspoon	1.3ml	Cornstarch
1 tablespoon	15ml	Dry sherry
1		Egg
2 cups	474ml	Oil
1 cup	237ml	Green pepper - cubed (small)
1/2 cup	118ml	Sliced water chestnuts
		Imperial sauce - (see recipe)
1 teaspoon	5ml	Hoisin sauce
1/2 cup	118ml	- raw cashews - or up to
1 cup	237ml	Raw cashews

Recipe Instructions

NOTE: Recipe called for "1-1/4 to 1-1/2 lb boneless, skinless chicken breasts".

Marinate chicken breasts 30 minutes in salt, pepper, cornstarch, sherry and egg. Heat wok hot and dry. Add oil. When it's just beginning to smoke, add chicken, green pepper and water chestnuts, stirring 1-2 minutes. Drain through colander or sieve, reserving 2-3 tbs. oil.

Return the reserved oil to wok and add Imperial Sauce and hoisin sauce. Cook 1-2 minutes or until thickened slightly. Add nuts, chicken and vegetables, stirring everything together until well coated with sauce. Serve.

Note: Hoisin sauce is pre-packaged, found in Chinese specialty stores. Made from soybeans, flour, sugar, garlic and chili peppers, it is reddish-brown in color and is creamy and sweet. If it's too thick to spread, thin with some sesame oil.

Source:
Cooking Light, May 1995, page 86

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