---------- Recipe via Meal-Master (tm) v8.02

     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

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