Chicken With Cashews B1
chicken, chinese, main dish
1 1/2 lb chicken breasts (boneless, skinles; s) cut into 1 in. pieces
1 salt & pepper; to taste
1/4 teaspoon cornstarch
1 tablespoon dry sherry
1 egg
2 cup oil
1 small green pepper; cubed
1/2 cup sliced water chestnuts
1 imperial sauce (see recipe)
1 teaspoon hoisin sauce raw cashews, or up to
1 cup raw cashews
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 ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
Yield: 6 servings