| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Chinese1 | 6 | servings |
INGREDIENTS
| 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 raw cashews; or up to |
| 1 | c | Raw cashews |
INSTRUCTIONS
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 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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