Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds chicken breasts -- (boneless, -- skinless) cut into 1 in. pieces salt & pepper -- to taste

  2. 1/4 teaspoon cornstarch

  3. 1 tablespoon dry sherry

  4. 1 egg

  5. 2 cups oil

  6. 1 small green pepper -- cubed

  7. 1/2 cup sliced water chestnuts imperial sauce -- (see recipe)

  8. 1 teaspoon hoisin sauce

  9. 1/2 cup - raw cashews -- or up to

  10. 1 cup raw cashews

Instructions Jump to Ingredients ↑

  1. Preparation : 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 and egg. Heat wok hot and dry. Add oil. When it's just beginning to smoke, add chicken, green pepper and water chestnuts, stirring 1-2 minutes. Drain through colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok and add Imperial Sauce and hoisin sauce. Cook 1-2 minutes or until thickened slightly. Add nuts, chicken and 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 and chili peppers, it is reddish-brown in color and is creamy and sweet. If it's too thick to spread, thin with some sesame oil. Source: MING


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