Title: CHICKEN WITH CASHEWS B1
Categories: Chinese, Poultry, Main dish
Yield: 6 servings
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
