| 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
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