Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 TO 1-1/2 lb BONED,SKINNED
-CHICKEN BREASTS, CUT INTO
-1 IN.PIECES
SALT PEPPER TO TASTE
1/4 ts CORNSTARCH
1 tb DRY SHERRY
1 EGG
2 c OIL
1 sm GREEN PEPPER,CUBED
1/2 c SLICED WATER CHESTNUTS
IMPERIAL SAUCE:
1 ts HOISIN SAUCE
1/2 TO 1 c RAW CASHEWS

Marinate chicken breasts 30 min. in salt, pep- per,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. Temperature(s): HOT Effort: AVERAGE
Time: 00:50 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments:
WINE: WAN-FU

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