| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 1/4 | -(up to) | |
| 1 1/2 | lb | Boned; skinned chicken breasts |
| Cut into 1" 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 |
| 1 | ts | Hoisin sauce (up to) |
| 1 | c | Raw cashews |
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 chestnuts, 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. MING'S YORK ROAD; BALTIMORE WINE: WAN-FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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