Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 lb Chicken Breast -- boneless
CUT INTO 1-IN.PIECES
SALT & 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 &
egg. Heat wok hot & dry. Add oil. When it's just beginning to smoke,
add chicken,green pepper & water chest- nuts, stirring 1-2 min. Drain
through colander or sieve, reserving 2-3 tbs. oil. Return the reserved
oil to wok & add Imperial Sauce & hoisin sauce. Cook 1-2 min. or until
thickened slightly. Add nuts,chicken & 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 & chili peppers, it is reddish-brown in color & is
creamy & sweet. If it's too thick to spread, thin w/ some sesame oil.
