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TITLE :Chicken & Cashews
SERVES :6
KeyWords :Oriental /game
MINUTES :
ORIGIN :
CALORIES :
PROTEIN :
FAT :
CARB :
FIBER :
CHOL :
IRON :
SODIUM :
CALCIUM :
SAT :
POLY :
MONO :
Oven Temp:0
Ingredients:
1 1/2 lb Chicken Breast ;boneless
CUT INTO 1-IN.PIECES
SALT & PEPPER TO TASTE
1/4 ts CORNSTARCH
1 tb DRY SHERRY
EGG
2 c OIL
GREEN PEPPER,CUBED
IMPERIAL SAUCE:
Hosin Sauce
1 c Cashews raw
1 c Water Chestnuts;sliced
Instructions:
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
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.
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.
