CHICKEN And CASHEWS

17.10.2008 | Author: Cook | Posted in Chicken
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CHICKEN And CASHEWS


Servings: 6
Ingredients: 

  • 1 1/2 lb Chicken Breast ;boneless
    • 

  • CUT INTO 1-IN.PIECES
    • 

  • SALT and PEPPER TO TASTE
    • 

  • 1/4 ts CORNSTARCH
    • 

  • 1 tb DRY SHERRY
    • 

  • EGG
    • 

  • 2 c  OIL
    • 

  • GREEN PEPPER,CUBED
    • 

  • IMPERIAL SAUCE:
    • 

  • Hosin Sauce
    • 

  • 1 c  Cashews raw
    • 

  • 1 c  Water Chestnuts;sliced
    •

Marinate chicken breasts 30 min. 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 chest- nuts, stirring 1-2 min. 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 min. or until
thickened slightly. Add nuts,chicken and 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 and chili peppers, it is reddish-brown in color and is
creamy and sweet. If it’s too thick to spread, thin w/ some sesame oil.

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