| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Oriental |
6 |
Servings |
INGREDIENTS
| 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 |
|
|
Hosin Sauce |
| 1 |
c |
Cashews raw |
| 1 |
c |
Water Chestnuts;sliced |
INSTRUCTIONS
IMPERIAL SAUCE:
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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