Title: Chicken With Cashews B1
Categories: Poultry
Yield: 6 Servings
1 1/4 lb Chicken breasts;
- up to 1-1/2 lb,
- boned, skinned,
- cut into 1" pieces
Salt & pepper; to taste
1/4 ts Corn starch
1 tb Dry sherry
1 Egg
2 c Pil
1 sm Green pepper; cubed
1/2 c Water chestnuts; sliced
Imperial Sauce:
1 ts Hoisin sauce
1/2 c Raw cashews; up to 1 c
Marinate chicken breasts 30 minutes in salt, pepper, corn starch,
sherry & egg. Heat wok hot & dry. Add oil. When it's just beginning
to smoke, add chicken, green pepper & water chestnuts, stirring 1
to 2 minutes. Drain through colander or sieve, reserving 2 to 3 tb
oil. Return the reserved oil to wok & add Imperial Sauce & hoisin
sauce. Cook 1 to 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: 50 minutes
Source: Ming's
Comments: York Road; Baltimore
Comments: Wine: Wan-Fu
