Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Chicken breasts - (boneless, skinless) Cut into 1 in. Pieces Salt and pepper - to taste

  2. 1/4 teaspoon 1 1/3ml Cornstarch

  3. 1 tablespoon 15ml Dry sherry

  4. 1 Egg

  5. 2 cups 474ml Oil

  6. 1 cup 237ml Green pepper - cubed (small)

  7. 1/2 cup 118ml Sliced water chestnuts Imperial sauce - (see recipe)

  8. 1 teaspoon 5ml Hoisin sauce

  9. 1/2 cup 118ml - raw cashews - or up to

  10. 1 cup 237ml Raw cashews

Instructions Jump to Ingredients ↑

  1. Recipe 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 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.


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