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Chicken With Cashews - 1

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 lbs 567g / 20oz Boned - skinned, up to

  2. Breasts - cut into - 1 in.Pieces

  3. Salt & pepper to taste

  4. 1/4 teaspoon 1 1/3ml Cornstarch

  5. 1 tablespoon 15ml Dry sherry

  6. 1 Egg

  7. 2 cups 474ml Oil

  8. 1 cup 237ml Green pepper - cubed (small)

  9. 1/2 cup 118ml Sliced water chestnuts

  10. Imperial Sauce

  11. 1 teaspoon 5ml Hoisin sauce

  12. 1/2 cup 118ml Raw cashews - up to

Instructions Jump to Ingredients ↑

  1. Marinate chicken breasts 30 min. in salt, pepper, cornstarch ,sherry & egg.

  2. 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.

  3. Serve.

  4. 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.

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