Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Chicken breasts
- (boneless, skinless)
- cut into 1 in. 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 (see recipe)
1 ts Hoisin sauce
1/2 c -raw cashews, or up to
1 c Raw cashews

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 egg. Heat wok hot dry. Add oil. When it's just beginning
to smoke, add chicken, green pepper water chestnuts, stirring 1-2
minutes. Drain through colander or sieve, reserving 2-3 tbs. oil.
Return the reserved oil to wok add Imperial Sauce hoisin sauce.
Cook 1-2 minutes or until thickened slightly. Add nuts, chicken
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 chili peppers, it
is reddish-brown in color is creamy sweet. If it's too thick to
spread, thin with some sesame oil.

Temperature(s): HOT Effort: AVERAGE Time: 00:50 Source: MING'S
Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU

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